Tofu Egg Roll in a Bowl (Printable View)

Crispy tofu and colorful vegetables tossed in a savory sesame-soy sauce for a quick, protein-packed Asian-inspired meal.

# What You 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
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 Make It:

01 - Pat the 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, about 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, about 2 minutes.
08 - Serve hot, garnished with sesame seeds, extra green onions, and chili flakes if desired.

# Expert Tips:

01 -
  • It comes together in 30 minutes, so weeknight dinners feel both nourishing and exciting.
  • The tofu gets genuinely crispy and golden, not rubbery or bland like some vegan cooking nightmares.
  • You'll feel the protein and vegetables stacking up without any sacrifice to flavor or texture.
02 -
  • Pressing tofu isn't optional—I learned this the painful way by skipping it once and ending up with a watery, steamed disappointment instead of crispy cubes.
  • Don't crowd the pan when searing the tofu; give each cube space so it can actually brown instead of steam, which means working in batches if your skillet is small.
  • The spinach goes in last and barely cooks; adding it earlier will turn it into an unappetizing brownish pile no matter how good your intentions are.
03 -
  • Don't wash your tofu cubes after pressing or they'll absorb water again; just pat them dry and get straight to cooking.
  • If you're making this for a crowd, prep all your vegetables ahead of time and store them separately, then the actual cooking takes less than 15 minutes and you can stay present with your guests instead of frantically chopping.
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