Tofu Egg Roll in a Bowl (Print Version)

Crispy tofu and colorful vegetables tossed in a savory sesame-soy sauce for a quick, protein-packed Asian-inspired bowl.

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 tablespoon cornstarch
03 - 1 tablespoon neutral oil

→ 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 It:

01 - Pat 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, about 2 minutes.
08 - Serve hot, garnished with sesame seeds, extra green onions, and chili flakes if desired.

# Additional Tips::

01 -
  • It tastes like your favorite takeout but costs a fraction of the price and comes together in 30 minutes flat.
  • The tofu gets crispy and golden, absorbing that savory sauce while the vegetables stay bright and snappy, creating this perfect textural balance.
  • Zero guilt here—protein-packed, naturally vegan, and if you use tamari the whole thing is gluten-free without sacrificing a single drop of flavor.
02 -
  • Pressing your tofu is absolutely essential—skip this and you'll end up with steamed mushiness instead of crispy golden cubes that actually add something textural to the bowl.
  • Don't crowd the tofu in the pan while it crisps; give each cube space to make contact with the hot surface, or they'll steam and stick together frustratingly.
  • The vegetables should still have some firmness when you add the sauce; if you overcook them early they'll turn to mush once the liquid hits.
03 -
  • Toasting your sesame seeds briefly in a dry pan before garnishing transforms them from flat to nutty and vibrant—it takes two minutes and genuinely changes the experience.
  • Don't skip the cornstarch on the tofu; this tiny step is what separates soggy cubes from ones that actually have character and a golden exterior.
  • Make your sauce while the tofu crisps so you're not scrambling at the end—this keeps you ahead and lets you taste-adjust before everything's hot.
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