Tofu Egg Roll in a Bowl (Printer View)

Crispy tofu and vibrant vegetables in savory Asian-inspired sauce, ready in 30 minutes.

# Components:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 tablespoon cornstarch
03 - 1 tablespoon neutral oil such as sunflower or canola

→ Vegetables

04 - 2 cups green cabbage, thinly sliced
05 - 1 cup kale, stemmed and thinly sliced
06 - 1 cup spinach, roughly chopped
07 - 1 large carrot, julienned
08 - 3 green onions, sliced
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated

→ Sauce

11 - 3 tablespoons low-sodium soy sauce or tamari for gluten-free
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon toasted sesame oil
14 - 1 teaspoon maple syrup or agave
15 - 1/2 teaspoon white pepper

→ Garnish

16 - 1 tablespoon sesame seeds
17 - Chili flakes, optional
18 - Extra sliced green onions

# Method:

01 - Pat tofu dry and cut into small cubes. Toss with cornstarch to coat evenly.
02 - Heat neutral oil in a large skillet or wok over medium-high heat. Add tofu and pan-fry until golden on all sides, approximately 6 to 8 minutes. Remove and set aside.
03 - In the same pan, add garlic, ginger, and green onions. Sauté for 1 minute until fragrant.
04 - Add cabbage, kale, and carrot. Stir-fry for 3 to 4 minutes until just tender but still vibrant.
05 - Add spinach and cook for 1 minute until wilted.
06 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, and white pepper.
07 - Return tofu to the pan. Pour the sauce over tofu and vegetables. Toss gently until everything is well coated and heated through, approximately 2 minutes.
08 - Transfer to serving bowls and garnish with sesame seeds, extra green onions, and chili flakes if desired. Serve hot.

# Expert Advice:

01 -
  • It delivers all the savory, umami-packed satisfaction of takeout egg rolls without any frying or folding.
  • The tofu gets crispy on the outside and stays tender inside, soaking up every bit of that ginger-soy sauce.
  • You can have dinner on the table in thirty minutes, start to finish, with just one pan to clean.
  • Its naturally vegan and high in protein, but tastes indulgent enough that no one will notice.
02 -
  • If you skip pressing the tofu, it will steam instead of crisp, and you will lose that golden, chewy texture.
  • Do not crowd the pan when cooking the tofu, give each piece space or it will stick and turn mushy.
  • Add the spinach last because it wilts in seconds, and overcooked spinach turns slimy fast.
  • Taste the sauce before adding it to the pan so you can tweak the sweetness or saltiness to your liking.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before garnishing, it wakes up their flavor and makes them nutty and fragrant.
  • If your tofu starts sticking to the pan, let it sit undisturbed for a minute, it will release naturally once it gets a proper sear.
  • Use tamari instead of soy sauce if you need this gluten-free, the flavor is almost identical.
  • Prep all your vegetables before you start cooking, stir-frying moves fast and you do not want to be chopping mid-recipe.
Return