Egg Roll Bowl With Tofu For A Meatless Monday

Ingredients

For the egg roll filling:

Ingredients, For the Egg Roll Bowl Keto roll filling

1 tsp sesame oil

1 clove garlic, pressed 1 tablespoon grated recent ginger

1 tablespoon soy sauce, low sodium

1/4 tsp floor ginger

1/4 tsp purple pepper flakes

1/2 cup of firm tofu, pressed and diced

1/4 cup julienned carrots

1/4 cup shredded cabbage

1/4 cup chopped green onions

1/4 cup chopped red bell pepper

1/4 cup chopped celery

1 tablespoon cornstarch

2 tablespoons water

1 tbsp toasted sesame oil (optional)

For the sauce:

For the sauce:

1/4 cup soy sauce

1/4 cup water

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon ground ginger

Instructions

To make the egg roll filling:

To make the egg roll filling:

1. Heat the sesame oil in a big skillet over medium-high heat. Add the tofu and prepare dinner, stirring sometimes, until browned on all sides.
2. Add the onion and celery to the skillet and cook dinner until softened.
3. Add the cabbage and prepare dinner till wilted.
4. Add the garlic, ginger, soy sauce, rice vinegar, and sesame oil to the skillet and cook dinner, stirring regularly, until the cabbage is tender.

To make the sauce:

1. In a medium bowl, whisk collectively the soy sauce, rice vinegar, sesame oil, garlic, ginger, and cornstarch. Set aside.

2. Heat the vegetable oil in a big skillet over medium-high warmth. Add the tofu and prepare dinner until golden brown on all sides, about 5 minutes. Remove from the skillet and set aside.

three. Add the cabbage, carrots, and onions to the skillet and prepare dinner until softened, about 3 minutes. Add the mushrooms and cook dinner until softened, about 2 minutes extra.

4. Add the tofu back to the skillet and pour within the sauce. Bring to a simmer and prepare dinner until the sauce has thickened, about 1 minute.
Serve over rice or noodles, if desired.

To assemble the egg roll bowls:

Instructions:

1.

To assemble the egg roll bowls:

2.

Divide the brown rice evenly among bowls.

three.

Top with the cabbage, carrots, tofu, and green onions.

four.

Drizzle with the sweet and sour sauce and sesame oil.