Gimme a healthier way to eat an egg roll...and I'm all about it! This one is vegan, gluten-free, and refined-sugar-free. Makes the perfect quick meal and super easy for meal prep!
What you need...
10 oz extra firm tofu, cut into 1/4 inch cubes
1/2 cup coconut aminos (can sub oy or tamari just use 1/4 cup)
1 tsp tamari
1/2 tsp chili garlic paste
1/2 tsp agave or honey
1/4 tsp black pepper
2/3 cups carrots, grated (2 carrots)
1/2 medium white onion, thinly sliced
1 tbsp ginger, freshly grated
4 garlic cloves, minced
2 cups green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
get a medium to large skillet & heat oil on medium-high. Add tofu and cook till golden brown about 3-4 minutes per side. maybe stir more frequently to avoid sticking. Add more oil if necessary.
then in a small bowl whisk together coconut aminos (can sub soy sauce or tamari), agave, black pepper and sriracha ( can sub chili garlic sauce).
Pour sauce over tofu then add onion and sauté for 1 minute.
toss in the ginger and garlic; sauté till fragrant.
toss in cabbage and carrots sauté about 5 minutes.
Divide among bowls and top with your favorite garnishes.
you can serve or rice or rice noodles...too!
Top it off with a few of these for an extra kick!
siracha or garlic chili sauce coconut aminos peanuts bean sprouts green onion avocado