Egg Roll in a Bowl With Tofu
Servings: 3
Ingredients
- 3/4 cup rice
- salt one pinch
- 1.25 cup water
- 2 tbsp soy sauce plus more to taste
- 1 tbsp rice vinegar
- 1 tbsp granulated sugar sub sweetener of choice
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 package firm tofu drained and patted dry
- 1/2 bunch green onions white parts sliced thinly
- 2 cloves garlic minced
- 1 inch ginger minced or grated
- 12 oz bag of coleslaw mix
- 1 lime ½ juiced and ½ sliced in wedges for garnish
- Salt and pepper to taste
- Sesame seeds for garnish, optional
Instructions
- Bring the rice, salt, and water to a boil in a medium saucepan. Cover and reduce to a simmer. Cook for 10-15 minutes, according to package directions, then turn the heat off. Let the rice just sit while you prepare the other elements.
- In a small bowl, mix together the soy sauce, rice vinegar, sugar and sesame oil and set aside.
- Add the vegetable oil to a medium skillet over medium heat, followed by the pressed tofu. With a wooden spoon or sturdy spatula, break the tofu into large chunks and cook for 3-5 minutes until it starts to brown a bit.
- Add the chopped white ends of the green onion, garlic, ginger, and half the soy sauce mixture. Continue to break the tofu into smaller chunks while stirring the tofu mixture. Cook for about 5 more minutes, until fragrant and the moisture is mostly gone.
- Add the coleslaw mix and remaining sauce to the pan. Stir to combine everything and cook for 5-10 minutes, until coleslaw has reduced. Add the juice of half a lime and taste, adding salt and pepper as needed.
- Divide the egg roll mixture and the rice among 3 meal prep containers and garnish with sesame seeds, a lime wedge, and sliced green onion tips if desired.
