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Export 21 ingredients for grocery delivery
Step 1
In a medium bowl, mix together the ingredients for the tofu marinade: soy sauce, rice vinegar, coconut sugar and sesame oil. Add tofu cubes and toss with the marinade. Cover and place in the fridge for 30 minutes-1 hour.
Step 2
Next make the egg roll in a bowl sauce: In a medium bowl, mix together the soy sauce, rice vinegar, minced garlic and grated ginger. Set aside.
Step 3
When tofu is done marinating, add 1 tablespoon of sesame oil to a large skillet and place over medium high heat. Once oil is hot, add in tofu and cook for 3-4 minutes until tofu begins to brown and crisp up. Slowly stir tofu so that it browns on all sides as best you can. Once tofu is done browning, transfer to a plate and set aside.
Step 4
Now it’s time to make the egg roll in a bowl: In the same skillet you cooked the tofu, add in ½ tablespoon sesame oil and place over medium heat. Add in yellow onion and carrots and cook for a few minutes until onions begin to soften. Next add in green cabbage and green onion and saute until tender. Add in the egg roll in a bowl sauce and stir together, cooking about 2 minutes longer. Finally stir in the crispy tofu.
Step 5
Pour into individual bowls, garnish with a tablespoon or two of Nasoya Spicy Kimchi and some cilantro, sliced green onion and hot sauce, if desired. Serves 4.
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