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Peanut Udon Summer Roll Bowl
Ingredients
75g
Peanut butter powder
130ml
Water
3 tbsp
Soy sauce
Juice of 1
Lime
1 tbsp
Crispy chili oil or Sriracha
2 tbsp
Maple syrup
1 tsp
Cumin
1 tsp
Garlic powder
400g
Natural tofu
50g
Flour
200ml
Soy milk
50g
Skyr alternative
1 tsp
Broth
200g
Unsweetened cornflakes (crumbled)
300g
Udon noodles
1/2
Bell pepper
1
Carrot
50g
Corn
1/4
Mango
50g
Peas
1/2
Avocado
1/4
Cucumber
Some
Red cabbage
Mint/Cilantro to taste
Mint/Cilantro
A handful
Cashews
Instructions
STEP 1
Add all ingredients for the peanut sauce into a jar with a lid and shake well.,
STEP 2
Cube the tofu, then coat it in flour, mix soy milk, Skyr, and broth, coat the tofu in this mixture, and finally coat with crushed cornflakes.,
STEP 3
Bake in the air fryer at 180 degrees for 20 minutes, turning occasionally.,
STEP 4
Cook the udon noodles and cut the vegetables into desired shapes.,
STEP 5
Arrange everything in a bowl, mix well, and garnish with sauces of your choice.
Nutrition Facts
(per serving)
Calories:
647 calories
Servings:
4 servings
Carbohydrates:
71 g
Fat:
29 g
Fiber:
10 g
Protein:
21 g
Sugar:
13 g
Meal Effort
Preparation:
30 minutes
Cook:
20 minutes
Total:
50 minutes