Tofu Spring Roll Bowl with Cashew-Lime Dressing
Ingredients
Cashew-Lime Dressing
- Juice of 1 lime about 3 tbsp
- 1 tablespooon soy sauce
- 1/2-1 jalapeño
- ¼ tsp kosher salt
- 2 tsp honey
- 2 tablespoons rice vinegar
- 3 tbsp cashew butter
- 3 tbsp olive oil
- 6–7 fresh mint leaves
- 1–2 tbsp water to thin, if needed
Bowl Ingredients
- 1 block tofu 14 oz extra firm tofu, pressed and cubed
- 1 tbsp soy sauce
- 1 tbsp sesame oil or olive oil
- 1 cup shredded/ribbon carrots
- 1 avocado sliced
- 1 red bell pepper thinly sliced
- 1 cucumber julienned
- 1 cup cooked rice noodles or jasmine rice
- ¼ cup fresh cilantro, fresh mint, and/or Thai basil chopped
- Chopped pistachios jalapeño lime ones
- lime wedges
- sliced jalapenos
Instructions
Dressing Prep
- Blend all dressing ingredients until smooth and creamy.
- Taste and adjust — add more lime for tang, honey for sweetness, or water to thin.
- Bowl Prep
- Prepare rice noodle or jasmine rice according to package instructions (my rice noodles just required soaking for 15 minutes)
- Cook tofu: Heat sesame oil in a skillet over medium heat. Add tofu cubes, drizzle with soy sauce, and pan-fry until golden and crispy on all sides (8–10 minutes).
- Chop veggies and herbs
Assemble
- Prepare base: Divide noodles or rice into serving bowls.
- Add veggies: Arrange carrots, cabbage, bell pepper, cucumber, and fresh herbs (cilantro, mint, and/or Thai basil) on top.
- Top with tofu: Place crispy tofu cubes over the veggies.
- Drizzle dressing: Spoon the cashew-lime dressing generously over each bowl.
- Finish: Garnish with pistachios, sliced jalapeños and lime wedges, if desired.
Notes
Pro Tips
- Make extra dressing—it doubles as a dip or drizzle for roasted veggies
- Try the bowl cold for a super refreshing version
- Fry the tofu ahead of time and let it chill—you’ll still get that perfect texture with a cool, crisp bite
Tried this recipe?Let us know how it was!