Tofu Egg Roll Bowl (Printable)

High-protein tofu paired with crisp greens and sweet carrot in a savory umami sauce for a quick meal.

# 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
15 - 1/2 teaspoon white pepper

→ Garnish

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

# How-To Steps:

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 until combined.
07 - Return tofu to the pan. Pour sauce over 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 -
  • High protein and plant-based, so you actually feel satisfied without the post-takeout guilt creeping in later.
  • Ready in 30 minutes flat, which means weeknight dinners stop feeling like a negotiation with yourself.
  • The crispy golden tofu combined with tender-crisp vegetables creates multiple textures in every bite, keeping things interesting.
02 -
  • Pressing your tofu really does matter; I learned this the hard way after making soggy tofu four times before finally respecting the process.
  • Don't crowd the tofu in the pan when you're frying it, and resist the urge to stir constantly—let it sit so it can brown and develop flavor instead of just warming through.
  • The sauce should coat everything without pooling at the bottom of the bowl; if it seems too thin, you can whisk in a pinch more cornstarch with a little water before adding it.
03 -
  • If you find yourself making this regularly, prep a double batch of the sauce and keep it in the fridge; it lasts about a week and makes weeknight cooking exponentially easier.
  • The cornstarch on the tofu is essential, but if you don't have it, a light coating of arrowroot powder or even a tiny bit of flour will work in a pinch.
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