Tofu Egg Roll in a Bowl (Print Version)

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

# 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
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon toasted sesame oil
14 - 1 teaspoon maple syrup or agave
15 - 0.5 teaspoon white pepper

→ Garnish

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

# Steps to Follow:

01 - Pat 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 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 well 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 - Transfer to serving bowls and serve hot, garnished with sesame seeds, extra green onions, and chili flakes if desired.

# Additional Tips::

01 -
  • It tastes indulgently savory and satisfying, yet you're actually loading your bowl with vegetables and plant-based protein.
  • Ready in 30 minutes flat, with zero complicated techniques or fancy equipment beyond a skillet.
  • Completely customizable—swap vegetables based on what's in your fridge and what you're craving that day.
02 -
  • Pressing your tofu is not optional—it's the difference between crispy, golden pieces and rubbery disappointment, so give it the time it needs.
  • Don't add the sauce until the end; if you mix it in too early, the vegetables will release water and dilute the sauce into something bland.
03 -
  • Tamari instead of soy sauce makes this genuinely gluten-free, and the flavor is slightly deeper and less salty, which feels more luxurious.
  • If your tofu seems to stick no matter what, add a tiny pinch of salt to the cornstarch coating—it helps the exterior brown faster and more evenly.
Return