Inspired by a deconstructed tofu bowl recipe found on the Just a Smidgen site.

Makes 8 wraps

Prep Time: 15 minutes + 1/2 hour marinating time

Cook Time: 8 minutes


  1. Prepare all of your chopped vegetables and set aside.
  2. Cut the firm tofu into small bite-sized cubes. Cover with the tamari and rice wine vinegar to marinate for at least 1/2 hour. Stir once during that time to coat all the tofu.
  3. Cook the vermicelli (thin rice stick) noodles as instructed. Drain and rinse with cold water and set aside. If you’re using the shirataki noodles, you just need to rinse them well in a colander.
  4. Line your bowls or plates with butter lettuce leaves. Add some vermicelli (thin rice stick) noodles to each bowl. Top with the broccoli, sautéed tofu, carrots, bell pepper and cucumber, avocado, sprouts and any other additions. Top with green onions and roasted peanuts and any other garnishes like the black sesame seeds.

Serve with Spicy Peanut Sauce and I highly suggest you squeeze the lime wedge over your entire plate/bowl!

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