Healthy Plant Based Egg Roll Bowl

Step 1

Thinly slice the cabbage and cut the onions into semi-circles. Peel and finely chop the ginger and garlic.

Step 2

In a small bowl, mix together the soy sauce, sesame oil, sriracha, and mustard. Whisk them well and put aside.

Step 3

Heat the oil in a large frying pan or wok over medium-high heat. Once hot, place the tofu cubes in a single layer in the pan. Let them cook for 5 minutes without stirring, until they start to brown on one side.

Step 4

Lower the heat to medium. Add the onion, garlic, and ginger to the tofu. Stir occasionally and cook until the onion begins to soften, which should take about 3-5 minutes.

Step 5

Now, add the cabbage, carrot, and radish to the pan. Keep stirring regularly for about 7 minutes, until the cabbage becomes soft.

Step 6

Pour the prepared sauce over the vegetables and tofu. Stir everything together and cook for another 3-5 minutes, until most of the liquid has evaporated and the vegetables are tender.

Step 7

Serve the dish hot. You can have it over rice, cooked vermicelli, glass noodles, or just by itself. Garnish with sliced green onions and sesame seeds.