====== Summer Roll Tofu Bowl ====== 

Tags: [[vegetarian]] - [[dinner]] - [[Gluten Free|GF]] - [[GF vegetarian]] - [[GF dinner]] \\ 
Active Time: 45 minutes\\ 
Passive Time: N/A\\ 
Serves: 4\\

====Description====
Light, easy dish for summer.

====Source====
Mealime

====Ingredients====
  *Extra firm tofu: 24 oz

  *Rice noodles: 8-10 oz

  *Vegetable oil: 1-2 tsp + 2 tbsp, divided

  *Scallions: 1 bunch

  *Carrots: 2

  *English cucumber: 1

  *Red bell peppers: 2

  *Radish: 1 bunch

  *Mint: 1 small package

  *Cornstarch: 4 tsp
  *Salt: to taste
  *Pepper: to taste

  *Ginger: 2 inch piece
  *Garlic: 2 cloves
  *Peanut butter: 1/3 cup
  *Maple syrup: 4 tsp
  *Soy sauce: 2 tbsp
  *Rice vinegar: 1 tsp

====Notes====
  *Use GF soy sauce to make GF, if necesssary.

====Instructions====
  -Cut tofu in half on the long side. Sandwich between paper towels and weigh down with a heavy baking sheet and cast iron on top to squeeze out the water. Let drain for 10 minutes, then change out the paper towels and repeat for another 5-10 minutes.
  -Cook rice noodles according to package directions. Drain and rinse in cold water, then toss in 1-2 tsp vegetable oil. Set aside.
  -Cut scallions into 1/4 inch rounds and set aside.
  -Cut carrots into matchsticks and set aside.
  -Cut cucumber into half moons and set aside.
  -Cut bell peppers into thin strips and set aside.
  -Thinly slice radishes and set aside.
  -Roughly chop mint an set aside.
  -Medium dice tofu. Place in a medium bowl and sprinkle with cornstarch, salt, and pepper. Toss gently to coat.
  -Heat skillet over medium-high heat and add 2 tbsp vegetable oil. Add tofu and pan fry until golden brown and crispy. Set aside.
  -Mince ginger and garlic into a small bowl. Add peanut butter, maple syrup, soy sauce, and vinegar. Whisk to combine.
  -To serve, top noodles with tofu, vegetables, and peanut sauce.

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