Tofu Egg Roll in a Bowl (Printable)

Crispy pan-fried tofu with crisp vegetables in tangy sesame-soy sauce

# Ingredient List:

→ 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 nectar
15 - 0.5 teaspoon white pepper

→ Garnish

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

# Steps:

01 - Pat tofu dry with paper towels and cut into small cubes. Toss cornstarch over tofu cubes until evenly coated.
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 minced garlic, grated ginger, and sliced 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 tender but retain 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 or tamari, rice vinegar, sesame oil, maple syrup or agave, and white pepper until combined.
07 - Return cooked tofu to the pan. Pour sauce over tofu and vegetables. Toss gently until everything is evenly coated and heated through, approximately 2 minutes.
08 - Transfer to serving bowls and garnish with sesame seeds, additional sliced green onions, and chili flakes if desired. Serve immediately.

# Tips from the Pros:

01 -
  • It's deceptively simple but tastes like you spent hours layering flavors and techniques.
  • High in protein and satisfying enough that nobody's counting the minutes until their next meal.
  • The whole thing comes together in 30 minutes, which means weeknight dinner without the stress.
02 -
  • Don't skip pressing the tofu or you'll end up with a watery, steamed situation instead of crispy, golden pieces.
  • The vegetables cook fast, so have everything prepped and in bowls before you turn on the heat—scrambling for a julienne peeler mid-wok is nobody's favorite moment.
03 -
  • Make the sauce and chop all your vegetables before you turn on the heat; mise en place isn't just a phrase, it's a mindset that prevents panic.
  • If your tofu is falling apart during cooking, it wasn't pressed long enough—but don't worry, it'll still taste good, just textually different.
Go Back