Tofu egg roll in a bowl for two
Prep Time:
15 minutes
Cook Time:
15 minutes
Serving Size:
1/2 recipe (470 g)
Lunch
This quick and easy recipe has all the ingredients you love in an egg roll but in a bowl. It can be made using leftovers or any ingredients you have on hand.
Ingredients
Serves: 2
- 1 Tbsp (15 mL) sesame oil
- 1 pkg (350 g) extra-firm tofu, torn into bite-sized pieces
- 1 Tbsp (15 mL) minced fresh ginger
- 2 cloves garlic, minced
- ½ cup (125 mL) finely diced red onion
- 3 cups (750 mL) packaged coleslaw mix (or 2 cups/500 mL shredded cabbage + 1 cup/250 mL shredded carrots)
- 1 Tbsp (15 mL) reduced-sodium soy sauce
- 1 Tbsp (15 mL) sweet chili sauce
- 2 Tbsp (30 mL) sesame seeds
- 2 Tbsp (30 mL) sliced green onions
- 1⅓ cups (330 mL) hot cooked long-grain rice or rice noodles (or reheated leftover rice/noodles)
Instructions
- Heat sesame oil in a large non-stick frying pan over medium-high heat.
- Add the tofu and cook for about 2–3 minutes on each side until nicely browned. You may need to stir two or three times to brown all over.
- Reduce heat to medium and add the ginger, garlic and red onion. Cook 3–4 minutes until soft. Stir in the coleslaw mix and cook for another 2 minutes before reducing heat to low and adding soy sauce and chili sauce.
- Sprinkle with sesame seeds and green onions. Serve over hot cooked rice or noodles.
Tips
- Gluten free: This dish can be made gluten free by using gluten-free soy sauce.
- Alternative: If you prefer meat, you can substitute the tofu for ½ lb (227 g) ground pork. Cook the pork over medium-high heat until cooked through, about 7–8 minutes, and drain any rendered fat before following the recipe as written.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 420 | |||
| Fat 15 g | 20 % | ||
| Saturated Fat 2 g + Trans Fat 0 g | 10 % | ||
| Cholesterol 0 mg | |||
| Sodium 440 mg | 19 % | ||
| Carbohydrate 56 g | |||
| Fibre 6 g | 21 % | ||
| Sugars 12 g | 12 % | ||
| Protein 18 g | |||
