Tofu Eggroll in a Bowl
Serves
4
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
About
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
- 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.
- 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.
- 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.
- Divide between bowls and serve with rice or noodles. Garnish with toasted sesame seeds.
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