Tofu Egg Roll in a Bowl (Printer View)

High-protein plant-based bowl with crispy tofu, crisp vegetables, and savory umami 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 steps:

01 - Pat the tofu dry with paper towels and cut into small cubes. Toss evenly with cornstarch to coat all surfaces.
02 - Heat neutral oil in a large skillet or wok over medium-high heat. Add tofu cubes and pan-fry until golden on all sides, approximately 6 to 8 minutes. Transfer to a plate and set aside.
03 - In the same pan, add minced garlic, grated ginger, and sliced green onions. Sauté for 1 minute until fragrant.
04 - Add sliced cabbage, kale, and julienned carrot. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp with vibrant color maintained.
05 - Add chopped spinach and cook for 1 minute until fully wilted.
06 - In a small mixing bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, maple syrup, and white pepper until thoroughly combined.
07 - Return cooked tofu to the pan. Pour prepared sauce over tofu and vegetables. Toss gently until all components are evenly coated and heated through, approximately 2 minutes.
08 - Transfer to serving bowls. Top with sesame seeds, extra green onions, and chili flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • It delivers all the savory, umami-packed flavor of egg rolls without any wrapping or deep frying.
  • The tofu gets golden and crispy on the outside while staying tender inside, soaking up every bit of sauce.
  • You can have dinner on the table in half an hour with just one pan to wash.
  • It works beautifully over rice, quinoa, or straight from the bowl with chopsticks.
02 -
  • Pressing the tofu well is the single most important step; wet tofu will steam instead of crisp, and you'll lose that golden texture.
  • Don't crowd the pan when frying the tofu, or it will stick and tear instead of developing a nice crust.
  • Add the sauce at the very end so it coats everything without making the vegetables soggy.
  • If your pan isn't hot enough, the tofu will absorb oil instead of crisping up, so wait until the oil shimmers before adding it.
03 -
  • Use a well-seasoned cast iron skillet or a nonstick wok to prevent sticking and get the crispiest tofu possible.
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top; the flavor difference is huge.
  • If you like things spicy, add a drizzle of chili oil or sriracha right before serving instead of just flakes.
  • Double the sauce recipe and keep extra in a jar in the fridge; it's perfect for quick stir-fries all week.
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