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Tofu Eggroll in a Bowl

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plate

Yield

4

prep

Prep Time

10 minutes

cook

Cook Time

10 minutes

clock

Total Time

20 minutes

kikkoman products used:

Sesame Oil (Non-GMO) Less Sodium Soy Sauce
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About this recipe

Skip the wrapper and keep all the flavor with this Tofu Egg Roll in a Bowl! Packed with crispy seared tofu, colorful veggies, and a savory blend of Kikkoman® Less Sodium Soy Sauce and Sesame Oil, this dish is a quick and satisfying meal. Ready in just 20 minutes, it’s perfect for busy weeknights or meal prep. 

This eggroll in a bowl recipe is a lighter take on a takeout favorite, with tofu bringing a hearty, plant-based twist. The coleslaw mix and julienned bell peppers add crunch and freshness, while garlic and ginger bring bold, aromatic flavors. Whether you’re looking for a vegetarian eggroll or just a fun way to enjoy those classic egg roll flavors, this dish is versatile and easy to customize. 

Serve it over rice or noodles for a complete meal, and don’t forget the toasted sesame seeds for that extra crunch. Once you try this eggroll in a bowl, it’s sure to become a regular in your recipe rotation. 

Tips and Tricks

  • For the best texture, press the tofu well before cooking to remove excess moisture. This helps it brown nicely and stay crispy.
  • To make it keto-friendly, skip the rice or noodles and serve it as is or over cauliflower rice.
  • Add extra veggies like snap peas, shredded carrots, or broccoli for even more crunch and color.
  • If you like heat, drizzle with sriracha or sprinkle with red pepper flakes for a spicy kick. 

ingredients

1 pound extra firm tofu 
1 +1 tablespoons avocado oil, divided
5 cups shredded coleslaw mix 
1 small red bell pepper, julienned
½ cup green onion, chopped
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 tablespoon Kikkoman® Sesame Oil 
¼ cup Kikkoman® Less Sodium Soy Sauce 

For Serving
Cooked rice or noodles
1 tablespoon sesame seeds, toasted 

directions

  1. Slice tofu into 1-inch-thick slices and place between a few sheets of paper towel or a clean kitchen towel. Place a heavy pan on top of tofu for 3 minutes to release moisture. Slice tofu into cubes.  
  2. Heat avocado oil over medium heat in a large skillet for 2 minutes. Add tofu and sear for 2 minutes on each side or until evenly browned. Set aside on a plate.  
  3. Add remaining avocado oil to skillet. Add coleslaw mix, peppers, onion, garlic and ginger. Sauté for 5 minutes, stirring regularly. Stir in tofu, sesame oil and soy sauce. Stir to coat. Cook 1 minute longer.  
  4. Divide between bowls and serve with rice or noodles. Garnish with toasted sesame seeds. 

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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