Tofu Egg Roll in a Bowl (Printable)

Crispy tofu meets crisp vegetables in a savory Asian-inspired bowl. Ready in 30 minutes, this protein-packed dish delivers all the classic flavors you love.

# Components:

→ Tofu

01 - 14 ounces extra-firm tofu, pressed and cubed
02 - 1 tablespoon cornstarch
03 - 1 tablespoon neutral oil

→ 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 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 the tofu and vegetables. Toss gently until everything is well coated and heated through, approximately 2 minutes.
08 - Serve hot, garnished with sesame seeds, extra green onions, and chili flakes if desired.

# Expert Advice:

01 -
  • It delivers all the savory, umami-packed flavor of an egg roll without the frying or the wrappers.
  • You get a full serving of protein and greens in under 30 minutes, perfect for busy weeknights.
  • The tofu crisps beautifully and soaks up the sauce like a sponge.
  • It is endlessly adaptable to whatever vegetables you have on hand.
02 -
  • If you skip pressing the tofu, it will release water into the pan and steam instead of crisping, so don't rush this step.
  • Keep the heat high enough to sear the tofu and vegetables, but not so high that the garlic burns before everything else cooks.
  • The sauce should be added at the very end so it coats everything without evaporating or getting sticky.
03 -
  • Always taste the sauce before adding it to the pan, you can adjust the sweetness, salt, or tang to your preference while it is still in the bowl.
  • Use a well-seasoned wok or nonstick skillet to prevent sticking and to get the best sear on the tofu.
  • If you want extra crispy tofu, toss it in a little more cornstarch and pan-fry it in two batches so the pan doesn't get crowded.
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