Low FODMAP Spring Roll Bowl with Tahini Maple Sauce

This recipe features all of the ingredients of a Vietnamese spring roll, but without all of the tedious work of rolling. A sweet and tangy sauce rounds out this complete vegan meal.

Course Main Course

Keyword gluten-free, low-fodmap, maple, noodle bowl, spring roll, tahini, vegan, vietnamese

Prep Time 15

Cook Time 10

Total Time 20

Servings

Ingredients

Marinated Tofu

12 oz. extra firm tofu, drained and cubed
2 tablespoons soy sauce or gluten-free tamari
2 tablespoons rice vinegar

Bowls

8 oz. Stir-Fry Brown Rice Noodles (I like Thai Kitchen)
1 cup chopped red bell pepper
1 cup shredded carrots
½ cup thinly sliced green onions, green parts only
½ cup chopped fresh mint leaves
¼ cup chopped fresh cilantro leaves

Sauce

¼ cup tahini
3 tablespoons pure maple syrup
2 tablespoons rice vinegar
1 tablespoon soy sauce or gluten-free tamari

Instructions

Place the tofu on a large plate. Whisk together the 2 tablespoons soy sauce and 2 tablespoons rice vinegar and drizzle over the top of the tofu. Set aside to marinate.
Prepare noodles according to package directions. Rinse with cold water and drain. Evenly distribute noodles between four large bowls. Top noodles with marinated tofu, red bell pepper, carrots, green onions, mint and cilantro, evenly distributing between the four bowls as well.
To make the sauce, whisk the tahini, maple syrup, 2 tablespoons rice vinegar and 1 tablespoon soy sauce in a small bowl. Serve alongside prepared bowls.