Tofu Egg Roll in a Bowl (Print)

Crispy tofu and colorful vegetables in umami-rich sauce

# Components:

→ Tofu

01 - 14 ounces 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
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

# Directions:

01 - Pat tofu dry with paper towels 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 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 to the pan. Stir-fry for 3 to 4 minutes until just tender while maintaining vibrant color.
05 - Add chopped spinach and cook for 1 minute until fully wilted.
06 - In a small bowl, whisk together soy sauce or tamari, rice vinegar, toasted sesame oil, maple syrup or agave, and white pepper until well combined.
07 - Return reserved tofu to the pan. Pour prepared sauce over tofu and vegetables. Toss gently until everything is evenly coated and heated through, approximately 2 minutes.
08 - Transfer to serving bowls and garnish with sesame seeds, additional sliced green onions, and chili flakes if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It delivers all the umami and crunch of an egg roll without any wrapper or deep frying.
  • The tofu crisps up beautifully and soaks in every bit of that savory sauce.
  • You can have dinner on the table in 30 minutes, and it reheats like a dream for lunch the next day.
  • It's packed with protein and veggies, so you feel full without the heaviness.
02 -
  • Pressing the tofu is non-negotiable; wet tofu will steam instead of crisp, and you'll lose that golden texture.
  • Don't overcrowd the pan when cooking the tofu; give each piece space or it will stick and turn soggy.
  • Add the spinach last because it wilts in seconds, and overcooked spinach loses its color and texture.
  • Whisk the sauce before pouring it in so the sesame oil doesn't separate and the flavor distributes evenly.
03 -
  • Use a well-seasoned cast iron skillet or nonstick wok; the tofu needs high heat and a surface it won't stick to.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it brings out a deeper, nuttier flavor.
  • If you're meal prepping, store the sauce separately and toss it in just before eating so the vegetables stay crisp.
  • Double the tofu and keep extra in the fridge; it's perfect for adding protein to salads, grain bowls, or snacking straight from the container.
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