Asian Spring Roll Bowl
Light, refreshing, and loaded with crisp veggies, fresh herbs, and nourishing plant-based goodness . This Asian-inspired Spring Roll Bowl is the perfect balance of clean + satisfying, topped with a creamy Lemongrass tofu sauce that’s savory, tangy, and absolutely addictive.
Servings
2-4 servings
Cooking Time
20 min
Asian Spring Roll Bowl
By: Naysha Rivera
Light, refreshing, and loaded with crisp veggies, fresh herbs, and nourishing plant-based goodness. This Asian-inspired Spring Roll Bowl is the perfect balance of clean + satisfying, topped with a creamy lemongrass tofu sauce that’s savory, tangy, and absolutely addictive.
Ingredients
Ginger Sesame Sauce
-
1 block extra-firm tofu (I use soy free but your choice)
- 1–2 tbsp fresh ginger (grated)
- 4 cloves garlic (the more the better)
- 1 green onion (chopped)
- 1/3 cup tamari sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp Thai chili paste (more if you want heat)
- 1-2 tsp lemongrass (fresh minced or paste)
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp allspice (just a pinch!)
- ¼ tsp black pepper
- ½ tsp adobo seasoning
- 1 tbsp sesame seeds
- 1/4 cup water (to thin out as needed)
Toppings
- rice noodles of choice
- mixed Greens (spinach, bokchoy etc)
- cucumber
- avocado
- carrots
- seasme seeds
- nori sheets / flakes
- edamame
- cilantro
- green onion
(Be as creative as you like with toppings)
Notes:
Feel free to swap the tofu:For whatever you prefer: mushrooms, seitan, soy curls, or any plant-based chicken substitute all work great in this dish.
Pressing the tofu is key—removing excess water helps the tofu firm up, absorb seasoning better, and crisp nicely when cooked.
Step by Step Instructions
Prep the tofu first:
Press your tofu to remove excess water, then cut into cubes. Toss with a splash of tamari, a drizzle of sesame oil, and a light coating of cornstarch/tapioca flour/rice flour for extra crispiness.
Cook tofu until crispy + set aside:
-
- Pan-fry: Heat oil in a pan and cook tofu until golden and crispy on all sides.
- Air fryer: Air fry at 375°F for 15–20 minutes, shaking halfway through.
Once crispy, remove and set aside.
Chop + sauté aromatics for the sauce:
Chop your green onion, mince garlic, grate ginger, and prep lemongrass. In a pan with a little sesame oil, sauté the garlic, ginger, green onion, lemongrass, and a bit of Thai chili paste for about 1–2 minutes until fragrant.
Blend the sauce:
Add the sautéed aromatics to a blender with tamari, rice vinegar, sesame oil, sesame seeds, onion powder, garlic powder, black pepper, adobo seasoning, and a tiny pinch of allspice. Blend until smooth and creamy. Add a splash of water if needed.
Thicken the sauce if desired:
Pour the sauce into a pan and simmer on low. Mix 1 tsp cornstarch/tapioca/rice flour with a little water, stir it in, and cook for 2–3 minutes until it thickens. Season to taste.
Cook rice noodles:
Cook rice noodles according to package instructions. Drain, rinse, then toss with a little sesame oil until ready to serve.
Assemble your bowl:
Add noodles to the bowl, then layer your veggies and toppings. Add your crispy tofu to sauce then add on top of your bowl.
Finish with sauces:
Drizzle with extra lemongrass sauce, and I also added a little lemon ponzu sauce on top for that bright, tangy extra kick
Mix, serve, and enjoy:
Toss everything together and enjoy that fresh spring roll flavor in every bite
