Tofu Egg Roll in a Bowl

This Tofu Egg Roll in a Bowl is a vibrant, plant-based meal inspired by classic egg roll flavors. High in protein and packed with fresh vegetables, it combines pan-fried extra-firm tofu with sautéed cabbage, kale, and spinach, all tossed in a savory, umami-rich sauce for a healthy and satisfying Asian-inspired dish.

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The secret to this bowl is the combination of textures and the savory sauce. By tossing the tofu in cornstarch before pan-frying, you achieve a golden, crispy exterior that perfectly complements the tender-crisp vegetables and the aromatic blend of ginger and garlic.

Ingredients

• 400 g (14 oz) extra-firm tofu, pressed and cubed
• 1 tbsp cornstarch
• 1 tbsp neutral oil (e.g., sunflower or canola)
• 2 cups green cabbage, thinly sliced
• 1 cup kale, stemmed and thinly sliced
• 1 cup spinach, roughly chopped
• 1 large carrot, julienned
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp low-sodium soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tsp maple syrup or agave
• 1/2 tsp white pepper
• 1 tbsp sesame seeds
• Chili flakes (optional)
• Extra sliced green onions

Instructions

Step 1

Pat the tofu dry and cut into small cubes. Toss with cornstarch to coat evenly.

Step 2

Heat neutral oil in a large skillet or wok over medium-high heat. Add tofu and pan-fry until golden on all sides, about 6–8 minutes. Remove and set aside.

Step 3

In the same pan, add garlic, ginger, and green onions. Sauté for 1 minute until fragrant.

Step 4

Add cabbage, kale, and carrot. Stir-fry for 3–4 minutes until just tender but still vibrant.

Step 5

Add spinach and cook for 1 minute until wilted.

Step 6

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, and white pepper.

Step 7

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.

Step 8

Serve hot, garnished with sesame seeds, extra green onions, and chili flakes if desired.

Zusatztipps für die Zubereitung

Pressing the tofu well is key for achieving a firm, crispy texture. Pat the cubes thoroughly dry after pressing to ensure the cornstarch adheres well for the best results during pan-frying.

Varianten und Anpassungen

Feel free to customize this bowl by swapping kale for bok choy or napa cabbage. To ensure the dish is gluten-free, use tamari instead of soy sauce and always double-check your ingredient labels.

Serviervorschläge

Serve this dish hot, garnished with sesame seeds and green onions. For a heartier meal, serve over cooked brown rice, quinoa, or rice noodles, and add crushed peanuts or crispy wonton strips for extra crunch.

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Whether you are looking for a quick weeknight dinner or a meal-prep friendly lunch, this Tofu Egg Roll in a Bowl is a delicious way to enjoy classic Asian-inspired flavors in a healthy, plant-based format.

Recipe FAQs

→ How do I get crispy tofu?

Press the tofu thoroughly before cubing to remove excess moisture, then toss with cornstarch. Pan-fry over medium-high heat until golden on all sides, about 6–8 minutes. Don't overcrowd the pan for best results.

→ Can I make this ahead?

Yes, prepare components in advance. Store pressed cubed tofu and prepped vegetables separately in the refrigerator. Stir-fry fresh when ready to serve for best texture and flavor.

→ What vegetables work best?

Green cabbage provides the classic crunch, while kale adds hearty texture. Spinach wilts beautifully into the mix. Feel free to substitute bok choy, napa cabbage, or snap peas based on preference.

→ Is this gluten-free?

Use tamari instead of soy sauce to make this completely gluten-free. All other ingredients naturally fit gluten-free dietary needs. Always check labels on packaged sauces.

→ How can I add more protein?

Edamame, cashews, or peanuts make excellent protein-rich additions. You can also serve over brown rice or quinoa for a more substantial meal with complete plant-based protein.

→ What's the best way to press tofu?

Wrap the block in paper towels or clean cloth, place on a plate, and set something heavy on top like a skillet or canned goods. Let press for 15–30 minutes, changing towels if needed.