Tofu Egg Roll in a Bowl (Printer-Friendly)

Golden tofu with crisp vegetables in savory sesame sauce

# What You'll Need:

→ 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 Prepare:

01 - Pat tofu dry with paper towels and cut into small cubes. Coat evenly with cornstarch.
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. 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 wilted completely.
06 - In a small mixing bowl, whisk together soy sauce or tamari, rice vinegar, toasted sesame oil, maple syrup or agave, and white pepper until well combined.
07 - Return cooked tofu to the pan. Pour 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 sliced green onions, and chili flakes if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy and golden, not rubbery or bland like when it's boiled or steamed.
  • It comes together in 30 minutes but tastes like you fussed over it far longer than you actually did.
  • You can throw in whatever vegetables you have lurking in your crisper drawer and it somehow always works.
  • High protein and naturally vegan, so it satisfies both your body and your conscience.
02 -
  • Pressing your tofu is not optional—I tested this theory once and ended up with a soggy pan of disappointment that taught me a hard lesson about respecting the process.
  • The pan must be hot enough that the oil shimmers; if you add tofu to a lukewarm pan, you'll get steamed tofu instead of crispy tofu, and that changes everything.
03 -
  • Don't be shy with the sesame oil in the sauce—it's what makes this taste like something you'd get at a restaurant instead of something you threw together on a weeknight.
  • If you find your sauce tastes too salty, you likely used regular soy sauce instead of low-sodium; remember that for next time and don't be afraid to add a splash of water to balance it out.
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