Name: Spring Roll Salad Jars
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Ingredients: 16 oz extra-firm tofu (chopped into small cubes); 0.5 tbsp reduced-sodium tamari; 1 tbsp maple syrup; 4 oz rice vermicelli noodles (dry); 1 tsp sesame oil; 1.5 cup frozen shelled edamame (thawed); 2 null carrots (julienned or shredded); 0.25 null red cabbage head (shredded); 0.5 tbsp lime juice; 2 null cucumbers (finely diced; see notes); 4 null scallions (finely sliced); 1 cup fresh mint (roughly chopped); 3 tbsp roasted peanuts (roughly chopped); 0.25 cup peanut butter; 1 oz raw ginger root (chopped); 1 tbsp hot sauce (I use sriracha); 0.5 cup light coconut milk (see notes); 2 tbsp reduced-sodium tamari; 1 tbsp rice vinegar; 1 tbsp maple syrup; 1 tbsp lime juice

Instructions

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1

Preheat the oven to 200°C. Line a [baking tray] with parchment paper. Combine the extra-firm tofu (450 g) with reduced-sodium tamari (7 ml) and maple syrup (15 ml). Bake on the middle rack for 20 minutes. If meal prepping, let it cool completely before adding to the jars.
2

Wash and dry your [vegetables] and herbs thoroughly before chopping. If they are still wet when added to the containers, they won’t stay fresh as long. Add the red cabbage head (0.25 small) to a [large heat-safe bowl] with lime juice (7 ml) and massage with your hands for a couple of minutes to soften.
3

Add the rice vermicelli noodles (115 g) to a [large heat-safe bowl], cover with boiling [water], and cook for 1 minute less than the packet suggests. Drain and rinse under cold [water] until fully cooled. Drain thoroughly and squeeze out as much [water] as possible. Return to the [large heat-safe bowl], stir in sesame oil (5 ml), and set aside.
4

In a [small blender], combine peanut butter (65 g), raw ginger root (30 g), hot sauce (15 ml), light coconut milk (120 ml), reduced-sodium tamari (30 ml), rice vinegar (15 ml), maple syrup (15 ml), and lime juice (15 ml). Blend until smooth.
5

Prepare jars (1 L) (4 quart). Layer in this order to keep the ingredients fresh: [dressing], [noodles], frozen shelled edamame (280 g), [tofu], [cabbage], carrots (120 g), cucumbers (200 g), scallions (4), fresh mint (30 g), and roasted peanuts (30 g). Stored properly, they will last up to 4 days in the fridge. When ready to eat, tip into a bowl or plate, mix well, and enjoy.