Tofu Egg Roll in a Bowl (Printable version)

Crispy tofu and crisp vegetables in savory umami sauce

# What You'll Need:

→ Tofu

01 - 14 oz 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 nectar
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 - Transfer to serving bowls. Garnish with sesame seeds, extra green onions, and chili flakes if desired. Serve immediately.

# Expert Tips:

01 -
  • It hits that crunchy, savory, umami craving without the grease of traditional egg rolls, and you won't feel heavy an hour later.
  • The whole thing comes together in 30 minutes, making it perfect for nights when you want something that tastes like you fussed but honestly didn't.
  • Naturally vegan and high-protein, which means it works whether you're flexing your plant-based muscles or just want vegetables that actually fill you up.
02 -
  • The difference between soggy and crispy tofu comes down to one thing: patience during the pressing step and restraint during the pan-frying (don't stir constantly).
  • Sesame oil is a finishing ingredient, not a cooking oil—add it at the very end so it stays fragrant and doesn't lose its soul to heat.
  • The vegetables will release moisture as they cook, so don't add liquid; the sauce combined with their natural water is exactly the right amount.
03 -
  • If you're cooking for someone who's new to tofu, tell them the crispy texture is the whole point—this dish converts skeptics faster than any recipe I know.
  • Double the sauce ingredients if you're serving over rice because rice soaks up more than you'd expect and that's exactly what you want.
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