egg roll skillet
Ingredients
1 large white onion
2 garlic cloves
2 large carrots
4 C roughly chopped cabbage
1 175g package extra firm organic tofu
5 tbsp soy sauce
1 tsp sesame oil
salt and pepper
green onion for garnish - optional
**serves 3-5
As an avid egg roll lover (my Mom’s homemade egg rolls are the bomb!) I knew it was only a matter of time before I came up with a plant based version. This super quick and easy egg roll skillet has all those familiar flavours we know and love. Roll into traditional egg rolls or keep it light and serve with brown rice, either way this recipe is a keeper.
Instructions
A little prep can go a long way. Chop the cabbage into bite sized pieces and rinse really well. Lay out on paper towel in a thin layer to dry. Wash and crumble the tofu into small pieces and set aside in a bowl.
Finely dice the carrots, onions and garlic then add to a large skillet or frying pan with 1 tsp of sesame oil and a pinch of pepper. The sesame oil is optional but I find it adds a whole other dimension to the flavour of this recipe so I have come to love it. Skip the salt as the soy sauce will do the trick. Sauté on medium heat for 5 minutes stirring often.
Once the vegetables start to sweat add the washed cabbage, soy sauce and crumbled tofu. Continue to cook on low for 10-15 minutes stirring often.
Remove from heat and serve hot with a side of brown rice or noodles and top with fresh green onion and Sriracha. This recipe is great as a leftover option as well. Store in a container in the fridge for up to a week.