10 mins

Summer roll bowls with hoisin dressing

Lunch

Four servings

Nutrition info

• 4 cucumbers
• ¼ cup peanut butter
• 1 ½ tbsp soy sauce
• 2 tbsp hoisin
• 2 tsp sriracha
• 2 cups shredded cabbage
• 2 cups shredded carrot
• 1 ½ lbs tofu (extra-firm)
• ⅓ cup fresh mint
• ½ cup unsalted peanuts

Directions

• Step 1

  Peel and dice cucumber. (Altneratively, use a spiralizer to make cucumber noodles.)

  In this recipe

  • 4 cucumbers
• Step 2

  In a small bowl, mix together peanut butter, soy sauce, hoisin, sriracha, and 8 tbsp warm water until well combined.

  In this recipe

  • ¼ cup peanut butter
  • 1 ½ tbsp soy sauce
  • 2 tbsp hoisin
  • 2 tsp sriracha
• Step 3

  Combine cucumber, shredded cabbage and carrot in a bowl. Top with crumbled tofu and dressing; toss to coat. Garnish with mint and chopped peanuts.

  In this recipe

  • 4 cucumbers
  • 2 cups shredded cabbage
  • 2 cups shredded carrot
  • 1 ½ lbs tofu (extra-firm)
  • ⅓ cup fresh mint
  • ½ cup unsalted peanuts