Save to Pinterest A vibrant, high-protein, plant-based bowl inspired by classic egg roll flavors—packed with sautéed tofu, crisp cabbage, tender kale, spinach, and sweet carrot, all tossed in a savory, umami-rich sauce.
Save to Pinterest This Tofu Egg Roll in a Bowl is an easy, 30-minute dish that brings together the best textures and flavors of a classic egg roll without the wrapper. It is the perfect easy meal for busy weeknights when you want something nutritious and satisfying.
Ingredients
- Tofu: 400 g (14 oz) extra-firm tofu (pressed and cubed), 1 tbsp cornstarch, 1 tbsp neutral oil.
- Vegetables: 2 cups green cabbage (thinly sliced), 1 cup kale (stemmed and sliced), 1 cup spinach (roughly chopped), 1 large carrot (julienned), 3 green onions (sliced), 2 cloves garlic (minced), 1 tbsp fresh ginger (grated).
- Sauce: 3 tbsp low-sodium soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tsp maple syrup or agave, 1/2 tsp white pepper.
- Garnish: 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 the key to achieving a firm, crispy texture during the pan-frying process. Using extra-firm tofu ensures it holds its shape while tossing it with the vegetables and sauce.
Varianten und Anpassungen
You can swap kale for bok choy or napa cabbage if preferred. To ensure the recipe is gluten-free, always use tamari instead of soy sauce and double-check all ingredient labels on your sauces.
Serviervorschläge
Add cooked brown rice, quinoa, or rice noodles for a heartier meal. For an extra crunch, you can top the bowl with crushed peanuts or crispy wonton strips.
Save to Pinterest This Tofu Egg Roll in a Bowl is a nutrient-packed, delicious way to enjoy traditional flavors in a modern, plant-based format. Enjoy it hot for a healthy and satisfying lunch or dinner.
Recipe Questions & Answers
- → How do I get crispy tofu?
Press your tofu thoroughly to remove excess moisture, then coat cubes in cornstarch before pan-frying in hot oil for 6-8 minutes until golden brown on all sides. This creates a crispy exterior while keeping the inside tender.
- → Can I make this gluten-free?
Yes, simply substitute tamari for the soy sauce. All other ingredients naturally contain no gluten, making this an easy gluten-free adaptation.
- → What vegetables work best?
Green cabbage provides the classic crunch, while kale adds heartiness. Spinach wilts beautifully into the sauce. You can also use bok choy, napa cabbage, or add bell peppers for extra color.
- → How long does this keep?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave. Note that the tofu will soften slightly—the crispy texture is best when fresh.
- → Can I add more protein?
The tofu already provides 17g of protein per serving. For additional protein, consider adding edamame, hemp seeds, or serving over cooked quinoa instead of grains.
- → What can I serve with this bowl?
This dish works beautifully over brown rice, quinoa, or rice noodles for a heartier meal. It also pairs well with miso soup or a light cucumber salad on the side.