Day 5 Recipe
Spring Roll Noodle Bowl

For Noodle Bowl
-
1 14 oz pack rice noodles (you can also buy a brown rice noodle)
-
2 12 oz packs extra firm tofu
-
1 large carrot
-
1 white or red onion
-
2 avocados
-
2 cups mixed lettuce
For Peanut Sauce
-
1/4 cup peanut butter
-
1/4 cup sriracha
-
3 tbsp (maple syrup, honey, or date honey) depending on what your fasting
-
3 tbsp soy sauce
-
2 tbsp sesame oil
INSTRUCTIONS
-
Preheat oven to 425 F.
-
Add 4 cups of water to a saucepan and bring to boil. Reduce heat to a simmer. Then, add in the rice noodles and cook for about 5-8 minutes until noodles soften. Then remove from heat, drain, and set aside.
-
Drain and press the packs of tofu. Chop into small cubes and place on a baking tray. Coat in olive oil and bake for 15 minutes. Then flip the tofu over and coat in teriyaki sauce. Bake for another 10-15 minutes, adding extra teriyaki sauce if necessary.
-
Using a cheese grater, shred the carrot. Chop the cucumber and onion. Slice the avocado.
-
While the tofu is baking, prepare the peanut sauce. Heat up the peanut butter until it is a liquid consistency. Then in a small bowl, mix together all the ingredients until the sauce is smooth and creamy.
-
Once tofu is done cooking, combine noodles, tofu, cucumber, lettuce, onion, and avocado into a bowl. Top with the peanut sauce and sesame seeds and serve.
NOTE: if you want to know how to make Date Honey (a Daniel fast sugar substitute)