This egg roll in a bowl recipe turns acquainted flavors right into a predominant course

Tofu Egg Roll in a Bowl

Lively time:20 minutes

Whole time:30 minutes


Lively time:20 minutes

Whole time:30 minutes


There was a time when an egg roll and hot-and-sour soup was my favourite strategy to begin a meal of Chinese language takeout earlier than continuing to an entree that normally concerned some mixture of greens, most likely with hen, certain by a sauce that was both spicy, candy, wealthy — or some mixture of these — all on high of rice. It was all the time slightly little bit of a celebration.

However sooner or later, one thing modified. It wasn’t my love of the meals, and it wasn’t a matter of newfound restraint. It was my urge for food. Even when I wish to eat that a lot meals, it’s not as simple because it was. The egg roll and soup went from being my takeout appetizers to my whole takeout expertise.

That’s not a criticism. I sort of miss the times once I might simply devour a container of sweet-and-sour this or kung pao that. (Possibly there could be leftovers for tomorrow’s lunch, perhaps there wouldn’t.) However I actually like egg rolls and today, I’m fully comfy making them the star of a meal.

So think about the gymnastics my eyebrows carried out once I was flipping by “Mostly Veggies,” a brand new cookbook from blogger and holistic nutritionist Brittany Mullins, and I got here throughout this recipe for Tofu Egg Roll in a Bowl. It has loads of my favourite issues. A colourful stir-fry. The intense chunk of ginger. A light-weight sauce constructed on umami (tamari or soy) and spice (sambal oelek). All on high of a bowl of rice. That’s the most important deviation from a conventional egg roll, after all, however the reality is something can develop into one among my favourite issues when piled on a bowl of rice.

And because it isn’t fried and depends on some pre-prepped veggies, the mess it takes to make it will be minimal.

A information to soy sauce: The way to discover the suitable bottle for you and your recipe

However I’m an editor, and the toughest a part of modifying is noticing what isn’t there. I instantly sensed one thing was lacking: the crunch. I’m additionally a persistent tinkerer, and instantly knew that I had the reply to that drawback in my pantry: wonton chips. I preserve them round to toss on high of salads, and so they’re an affordable analogue to the fried noodles that include takeout to garnish soup. Sprinkled on high of the bowl, the egg roll expertise felt satisfying.

Subsequent time, perhaps I’ll make a batch of hot-and-sour soup and full the evolution of the reminiscence.

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  • 2 tablespoons toasted sesame oil
  • 1 medium yellow onion (8 ounces), chopped
  • 2 cloves garlic, minced or finely grated
  • 2 teaspoons minced or grated contemporary ginger
  • One (14- to 16-ounce) package deal extra-firm tofu, drained and crumbled into bite-size items
  • 3 1/2 ounces contemporary shiitake mushrooms, stemmed and chopped
  • 1/2 teaspoon high quality salt
  • 1/2 teaspoon freshly floor black pepper
  • 1/4 cup reduced-sodium tamari, soy sauce or coconut aminos, or extra to style
  • 1 tablespoon chili-garlic sauce, or a chili paste similar to sambal oelek, or extra as wanted
  • 1 tablespoon rice vinegar, or extra as wanted
  • One (12-ounce) package deal coleslaw combine (could substitute 5 cups of a mixture of shredded inexperienced and crimson cabbage)
  • 1 cup (4 ounces) matchstick or shredded carrots (2 medium)
  • 3 cups cooked white or brown rice, for serving (from 1 cup raw)
  • 2 scallions, thinly sliced, for garnish (optionally available)
  • Chopped contemporary cilantro, for garnish (optionally available)
  • Crispy wonton chips or fried Chinese language noodles, for serving (optionally available)
  • Sriracha, for serving

In a big skillet over medium-high warmth, warmth the sesame oil till it shimmers. Add the onion and cook dinner, stirring often, till it begins to melt, about 6 minutes. Add the garlic and ginger and cook dinner till aromatic, about 1 minute.

Add the tofu, mushrooms, salt and pepper. Cook dinner, stirring steadily, till the mushrooms start to melt, about 3 minutes, then add the tamari, chili-garlic sauce and rice vinegar. Cook dinner, stirring, till the mushrooms have softened and the tofu begins browning in spots, about 4 minutes. Add the coleslaw combine and carrots and cook dinner, stirring steadily, till the cabbage begins to wilt, about 4 minutes. Style, and season with extra tamari, chili-garlic sauce and/or vinegar, if desired.

Divide the rice amongst 4 bowls, then high with the stir-fry. Garnish with the scallions, cilantro, and wonton chips or fried Chinese language noodles, if utilizing, and serve with sriracha.

Per serving (3/4 cup rice and 1 1/4 cups stir-fry)

Energy: 410; Whole Fats: 13 g; Saturated Fats: 2 g; Ldl cholesterol: 0 mg; Sodium: 998 mg; Carbohydrates: 58 g; Dietary Fiber: 8 g; Sugar: 11 g; Protein: 17 g

This evaluation is an estimate based mostly on obtainable elements and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

Tailored from “Mostly Veggies” by Brittany Mullins (Voracious, 2023).

Examined by Jim Webster; e mail inquiries to [email protected].

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