10 minutesLunch

Summer roll bowls with hoisin dressing

Makes: four servings
Makes: four servings

Ingredients

  • 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
  • 12 oz tofu (extra-firm)
  • ⅓ cup chopped mint
  • ½ cup unsalted peanuts

Steps

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

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

  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.