Tofu Egg Roll in a Bowl (Printable)

Crispy tofu and colorful vegetables tossed in savory Asian-inspired 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 option
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, 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 Tips:

01 -
  • It tastes like indulgent takeout but comes together faster than your delivery would arrive.
  • High protein and entirely plant-based, so you feel nourished rather than weighed down.
  • One pan means less cleanup, which is honestly half the battle on a weeknight.
02 -
  • Pressing your tofu isn't optional—it's the difference between a crispy tofu experience and a soggy, bland one.
  • Don't overcrowd the pan when you fry the tofu, or it'll steam instead of sear; if necessary, do it in two batches.
03 -
  • Toast your sesame oil in a warm pan for just a moment before adding it to the sauce—it brightens the whole thing and makes it taste more vibrant.
  • Keep your skillet hot and your hands moving; even a minute too long and delicate vegetables turn into mush.
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