Tofu Egg Roll Bowl (Printable Version)

A vibrant bowl featuring sautéed tofu with fresh cabbage, kale, spinach, and carrot in savory sauce.

# 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 - 1/2 teaspoon white pepper

→ Garnish

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

# How To Make:

01 - Pat tofu dry with paper towels and cut into small cubes. Toss with cornstarch to coat evenly, ensuring all surfaces are covered.
02 - Heat neutral oil in a large nonstick skillet or wok over medium-high heat. Add tofu and pan-fry until golden on all sides, approximately 6 to 8 minutes. Remove with a spatula 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. Stir-fry for 3 to 4 minutes until just tender but still vibrant in color.
05 - Add roughly chopped 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 pan-fried tofu to the skillet. 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 garnish with sesame seeds, extra sliced green onions, and chili flakes if desired. Serve immediately.

# Helpful Hints:

01 -
  • It tastes like takeout but comes together faster than delivery would arrive at your door.
  • Tofu gets properly crispy here, which honestly converts the skeptics every single time.
  • You can meal-prep this in bulk and it reheats beautifully, making weekday lunches actually exciting.
02 -
  • Pressing tofu isn't optional—I learned this the hard way by making this bowl with unpressed tofu and ending up with soft, steamed cubes instead of crispy ones, and the entire dish suffered for it.
  • Don't overcrowd your pan or cover it with a lid while cooking; the vegetables need space and direct heat to stay crisp and not turn into a gray pile of regret.
03 -
  • Make your sauce while the tofu is cooking so everything comes together at exactly the right moment instead of you scrambling at the end.
  • Don't skip the high heat—a hot pan is what separates crispy tofu from disappointment, and it's the difference between this taking 30 minutes or feeling like it took forever.
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