Description
This vegan egg roll in a bowl is a healthy, fast, and flavorful one-pan dinner that brings all the bold takeout flavor without the grease or wrappers.
Ingredients
¼ cup soy sauce (gluten-free if needed)
3 tablespoons plum sauce or sweet and sour sauce
1 tablespoon rice vinegar
1 teaspoon cornstarch
2 tablespoons sesame oil, divided
1 yellow onion, sliced
4 cloves garlic, minced
1 inch fresh ginger, minced
1 (12 oz) block extra-firm tofu, pressed and crumbled
16 oz shredded cabbage (green, purple, or mix)
1 large carrot, peeled and grated
2 green onions, sliced (optional)
½ cup roasted salted peanuts (optional)
Drizzle of plum sauce, soy sauce, or Sriracha (optional)
Cooked rice or rice noodles, for serving
Instructions
1. Drain and press tofu for 15–30 minutes to remove excess moisture.
2. In a small bowl, whisk together soy sauce, plum sauce, vinegar, and cornstarch. Set aside.
3. Heat 1 tbsp sesame oil in a large skillet. Add onion, garlic, and ginger; sauté for 5 minutes until softened.
4. Crumble tofu into the pan and let cook for 5 minutes, stirring occasionally to allow browning.
5. Pour in half of the sauce and stir to coat. Remove tofu mixture and set aside.
6. In the same pan, heat remaining sesame oil and add cabbage and carrot. Sauté for 5 minutes until tender.
7. Return tofu to the pan, pour in remaining sauce, stir, and heat through.
8. Serve hot over rice or noodles. Garnish with green onions, peanuts, and extra sauce if desired.
Notes
Make it oil-free by sautéing with vegetable broth instead of sesame oil.
Use coleslaw mix to save time on chopping.
Stores well in the fridge up to 4 days for meal prep.
Great with brown rice, jasmine rice, or rice noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Vegetarian & Vegan Bowls
- Method: Stovetop
- Cuisine: Asian-Inspired