Egg Roll Bowl With Sesame-Crusted Tofu

Ingredients

For the egg roll bowls:

Ingredients for the Sesame-Crusted Tofu:

– 1 block of extra-firm tofu, pressed

– 1/4 cup cornstarch

– 1/4 cup sesame seeds

– 1/4 cup vegetable oil

– 1 tablespoon soy sauce

– 1 tablespoon rice vinegar

– 1 tablespoon sesame oil

– 1 teaspoon ground black pepper

– half of teaspoon garlic powder

– half teaspoon ginger powder

– Salt to taste

Ingredients for the Egg Roll Bowl Recipe Roll Bowls:

– 1 tablespoon vegetable oil

– half cup chopped onion

– half cup chopped green bell pepper

– half of cup shredded cabbage

– 1/4 cup chopped carrots

– 1/4 cup chopped celery

– 1/4 cup chopped mushrooms

– 1/4 cup chopped water chestnuts

– 1/4 cup chopped bamboo shoots

– 1/4 cup chopped scallions

– 1 1/2 cups cooked rice

– 1/2 cup egg roll sauce

For the sesame-crusted tofu:

14 ounces extra-firm tofu, pressed and reduce into 1-inch cubes

2 tablespoons soy sauce

1 teaspoon sesame oil

1/2 teaspoon ground black pepper

1/2 cup panko breadcrumbs

1/4 cup sesame seeds

1 tablespoon vegetable oil

Instructions

To make the egg roll bowls:

Instructions, To make the egg roll bowls:

1. Cook the rice based on package deal directions. Meanwhile, mash the tofu with a fork in a big bowl. Add the sesame oil, soy sauce, garlic, green onion, ginger, and 1/4 teaspoon salt and mix to combine.
2. Heat 2 teaspoons of oil in a large skillet over medium-high warmth.
3. Form the tofu combination into 4-6 patties. Fry the patties for 3-4 minutes per side, or till golden brown and crispy.
4. In a big bowl, combine the cooked rice, stir-fried vegetables, cabbage, and sesame-crusted tofu patties.
5. Drizzle with the egg roll sauce and sprinkle with sesame seeds. Enjoy!

To make the sesame-crusted tofu:

To make the sesame-crusted tofu:

1. Press the tofu between two plates lined with paper towels for half-hour to remove extra moisture.

2. Cut the tofu into 1-inch cubes.

3. In a shallow bowl, whisk collectively the soy sauce, sesame oil, honey, and Sriracha.

4. Add the tofu cubes to the bowl and switch to coat.

5. In a separate shallow bowl, whisk together the flour and sesame seeds.

6. Remove the tofu cubes from the marinade and dredge in the flour combination.

7. Heat the vegetable oil in a big skillet over medium-high heat.

8. Add the tofu cubes to the skillet and cook till golden brown on all sides, about 8 minutes.

9. Serve the sesame-crusted tofu instantly.

To assemble the bowls:

– Prepare the rice based on package instructions. While the rice is cooking, make the sesame-crusted tofu.

– In a large bowl, mix the tofu, soy sauce, sesame oil, and cornstarch. Toss to coat.

– In a big nonstick skillet, heat the olive oil over medium-high heat. Add the tofu and cook till golden brown and crispy on all sides, about 5 minutes per facet.

– To assemble the bowls: divide the rice evenly among four bowls.

– Top every bowl with the sesame-crusted tofu and the desired quantity of the remaining elements.