Egg Roll in a Bowl
This egg roll filling is one of those savory meals that gets made on repeat in our house. It has all the flavor of a classic egg roll without the wrapper, which makes it quick, flexible, and easy to use in different ways. Tofu and mushrooms are stir-fried with cabbage, carrots, and a ginger soy sauce until everything is tender and well seasoned. We usually serve it as a simple filling, and sometimes wrap it in egg roll wrappers when we want something extra crispy. It is completely dairy-free, egg-free, and nut-free, and works well for a fast weeknight dinner that is flavorful, adaptable, and satisfying.
Ingredients
- 2 tbsp neutral oil
- 8 oz mushrooms, thinly sliced
- 1 block (14 oz) extra-firm tofu, pressed and crumbled or cubed
- 1 cup shredded carrots
- 3 cups shredded green cabbage
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 2 tsp hoisin sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- Green onions, for garnish
Instructions
- 1Brown the mushrooms and tofu
Heat oil in a large skillet over medium-high. Add mushrooms and cook until browned and most moisture cooks off. Add tofu and let it sit for 1-2 minutes before stirring to get some color.
- 2Add aromatics and vegetables
Stir in garlic and ginger; cook 30 seconds until fragrant. Add carrots and cabbage. Toss and cook 4-6 minutes until softened but not mushy.
- 3Sauce and serve
Pour in hoisin sauce, soy sauce, and rice vinegar. Toss well. Turn off heat and top with green onions. Serve as-is or over rice.
