Tofu Egg Roll in a Bowl (Printable)

Crispy tofu and colorful vegetables tossed in a savory Asian-inspired sauce for a quick, nutritious meal.

# Ingredient List:

→ 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 - Additional sliced green onions

# How To Make It:

01 - Pat tofu dry with paper towels and cut into small cubes. Toss cubes evenly with cornstarch to coat thoroughly.
02 - Heat neutral oil in a large skillet or wok over medium-high heat. Add coated tofu and pan-fry until golden on all sides, approximately 6 to 8 minutes. Transfer to a plate and set aside.
03 - In the same pan, add minced garlic, grated ginger, and green onions. Sauté for 1 minute until fragrant.
04 - Add sliced cabbage, kale, and julienned carrot to the pan. Stir-fry for 3 to 4 minutes until vegetables are just tender while maintaining vibrant color.
05 - Add chopped spinach to the pan and cook for 1 minute until wilted.
06 - In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, maple syrup, and white pepper until well combined.
07 - Return the cooked tofu to the pan with vegetables. Pour prepared sauce over all ingredients and toss gently until evenly coated and heated through, approximately 2 minutes.
08 - Divide into bowls and serve hot. Top each serving with sesame seeds, additional green onions, and chili flakes if desired.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means you can have a restaurant-quality bowl on the table before you finish scrolling through dinner ideas.
  • The tofu gets genuinely crispy and golden instead of sad and rubbery, because we're using a real technique here, not just wishful thinking.
  • One pan, minimal cleanup, and somehow it feels fancy enough to serve to people you're trying to impress.
02 -
  • If your tofu sticks to the pan, it probably needs more time to develop that crust; resist the urge to move it around constantly or you'll just tear it.
  • Don't add the sauce until the vegetables are cooked because the timing has to work together; if you add it too early, everything gets soggy instead of glossy.
  • Taste as you go with the sauce—soy sauces vary wildly in saltiness, so you might need to adjust the other components slightly depending on what brand you have.
03 -
  • If you don't have a tofu press, use two cutting boards and stack something heavy on top; it works just as well and you probably already have both things in your kitchen.
  • Toast your sesame seeds in a dry pan for 2 minutes before garnishing for an extra layer of nutty flavor that makes people ask what you did differently.
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