Tofu Egg Roll Bowl (Printable version)

A savory plant-based bowl with tofu, crisp greens, and a flavorful umami sauce for a quick, vibrant meal.

# Ingredient List:

→ 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

# How-To Steps:

01 - Pat the tofu dry with paper towels and cut into small cubes. Toss evenly with cornstarch to coat all sides.
02 - Heat neutral oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and pan-fry until golden brown on all sides, approximately 6 to 8 minutes. Transfer to a clean 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 vegetables are tender but still vibrant in color.
05 - Add chopped spinach to the pan and cook for 1 minute until wilted.
06 - In a small mixing bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, maple syrup, and white pepper until well combined.
07 - Return the cooked tofu to the pan with vegetables. Pour the prepared sauce over the tofu and vegetables. Toss gently until everything is well coated and heated through, approximately 2 minutes.
08 - Serve the bowl hot, garnished with sesame seeds, extra sliced green onions, and chili flakes if desired.

# Expert Advice:

01 -
  • It's packed with protein but tastes like comfort food, not a health lecture.
  • Everything happens in one pan in under 30 minutes, which means minimal cleanup and maximum sanity on busy nights.
  • The sauce is umami-rich enough to make you forget you're eating vegetables, and the crispy tofu actually tastes like something worth eating.
02 -
  • Pressing your tofu isn't optional—it's the difference between crispy and sad, and it takes five minutes that change everything.
  • Don't overcrowd the pan when searing tofu; work in batches if you need to so each piece gets golden instead of steamed.
  • The sauce should be balanced, not overwhelmingly salty; taste it before adding it to the pan and adjust the soy sauce down if needed.
03 -
  • If your tofu is still releasing moisture during cooking, gently press it with paper towels as it cooks—it's annoying but worth it for the texture.
  • The sesame oil is toasted, which means it's already had heat applied; don't cook it further or it loses its complexity and just tastes acrid.
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