Tofu Egg Roll in a Bowl (Printer-friendly)

Crispy tofu and colorful vegetables tossed in a savory Asian-inspired sauce for a satisfying plant-based meal.

# What You'll Need:

→ 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 nectar
15 - 1/2 teaspoon white pepper

→ Garnish

16 - 1 tablespoon sesame seeds
17 - Chili flakes, optional
18 - Extra sliced green onions

# Steps:

01 - Pat the 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 and pan-fry until golden on all sides, approximately 6 to 8 minutes. Remove 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 just tender but still vibrant.
05 - Add chopped spinach and cook for 1 minute until 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 pan-fried 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 - Transfer to serving bowls and garnish with sesame seeds, extra sliced green onions, and chili flakes if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes indulgent and satisfying but won't leave you sluggish—the kind of meal you can eat and still feel like yourself afterward.
  • Everything comes together in under 30 minutes, so weeknight dinners stop feeling like a negotiation with the clock.
  • That crispy tofu against the bright vegetables creates a texture conversation your mouth will actually enjoy.
02 -
  • Pressing your tofu is non-negotiable if you want any chance at crispy edges—I learned this after my first soggy attempt and never went back.
  • Don't add the sauce until the very end; if you sauce early, the vegetables release water and everything becomes a steamed bowl instead of a crispy, flavorful one.
03 -
  • Keep your pan hot and your movements confident—this dish comes together so quickly that hesitation reads as uncertainty in your food.
  • The sesame oil is your secret weapon; add it at the very end so its delicate flavors don't burn off, and use the good stuff because it's not expensive when it transforms an entire meal.
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