Tofu Egg Roll in a Bowl (Print Version)

Crispy pan-fried tofu with crisp cabbage, kale, and spinach in savory sesame-soy sauce. A quick 30-minute high-protein plant-based meal.

# What You 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

# Directions:

01 - Pat the tofu dry and cut into small cubes. Toss with cornstarch to coat evenly.
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 garlic, ginger, and green onions. Sauté for 1 minute until fragrant.
04 - Add cabbage, kale, and carrot. Stir-fry for 3 to 4 minutes until just tender but still vibrant.
05 - Add 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.
07 - Return tofu to the pan. Pour the sauce over the tofu and vegetables. Toss gently until everything is well coated and heated through, approximately 2 minutes.
08 - Serve hot, garnished with sesame seeds, extra green onions, and chili flakes if desired.

# Expert Suggestions:

01 -
  • It tastes indulgent but keeps your energy steady, thanks to the plant-based protein hitting all the right notes.
  • You can have it ready before your coffee gets cold, making weeknight dinners actually feasible.
  • The umami sauce transforms simple vegetables into something crave-worthy, no complex techniques required.
02 -
  • Pressing your tofu isn't optional—it's the difference between crispy and rubbery, and once you realize that, you'll never skip it again.
  • Don't overcrowd the pan when you're browning the tofu; each cube needs space to develop that golden crust instead of steaming itself into sadness.
  • The sauce should taste almost aggressive on its own—once it coats all those vegetables and tofu, it mellows into perfect balance.
03 -
  • Make your sauce the night before and let the flavors marry—it'll taste even more complex and developed.
  • If your pan isn't large enough, cook the tofu and vegetables in two batches rather than cramming everything in and creating steam; a crowded pan is the enemy of texture.
  • Toasted sesame oil is worth seeking out; regular sesame oil tastes thin and flat by comparison, and it's the difference between good and memorable.
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