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vegan egg roll in a bowl!


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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4


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Step 1

To prep the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.

Step 2

Make the sauce: Add all of the sauce ingredients to a small bowl and whisk to combine. Set aside.

Step 3

Prepare the filling: In a large skillet or non-stick pan heat 1 tablespoon sesame oil over medium-high heat. Add the onion, garlic, and ginger. Sauté for about 5 minutes until the onions turn translucent and begin to brown.Reduce the heat to medium and use your hands to crumble the tofu into the pan. Cook for about 5 minutes until the tofu begins to brown. Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown. Pour in about 1/2 of the prepared sauce and stir to combine. Remove the tofu mixture from the pan and set aside.

Step 4

Return the pan to medium-high heat and add the remaining tablespoon of sesame oil. Add the cabbage and carrot and sauté until the cabbage is tender, about 5 minutes more. Add the tofu mixture and all of the remaining sauce and heat through. Serve hot with rice (if using) and garnish green onions, peanuts, and dress with more soy sauce, plum sauce, or hot sauce to taste if you like.

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