Egg Roll Bowl
Cabbage is a fantastic way to add fiber and cancer-fighting sulfuric compounds to your diet, but finding creative ways to utilize it can be tricky. This bowl incorporates more cruciferous vegetables in your diet without resorting to same-old coleslaw.
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Ingredients
- 2 tbsp sesame oil
- 1 10-oz pkg organic firm tofu, cut into ¼-inch cubes
- 2 tbsp pure maple syrup
- 2 tbsp reduced-sodium tamari or soy sauce
- 2 tsp sambal oelek or sriracha sauce
- 1/8 tsp ground black pepper
- 1 large white onion, thinly sliced
- ½ head green cabbage, thinly sliced
- ½ head red cabbage, thinly sliced
- 3 tbsp peeled and minced ginger
- 5 cloves garlic, minced
- 3 carrots, grated
Optional garnishes
- Bean sprouts, chopped roasted peanuts, chopped green onion, sesame seeds, hot sauce or Vietnamese chile sauce
Preparation
1. In a large skillet or wok on medium-high, heat oil. Add tofu and sear until browned on underside, about 4 minutes. Flip and brown on other side, about 3 minutes more.
2. In a small bowl, whisk together maple syrup, tamari, sambal oelek and black pepper. Pour over tofu and stir to coat. Add onion and sauté until translucent, about 2 minutes. Add cabbages, ginger and garlic and sauté until fragrant, about 5 minutes. Stir in carrots and heat through, about 1 minute.
3. Divide among bowls and top with desired garnishes. Serve over brown rice or egg noodles.
Nutrition Information
- Serving Size 1/8 of recipe
- Calories 135
- Carbohydrate Content 17 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 4 g
- Protein Content 6 g
- Saturated Fat Content 0 g
- Sodium Content 252 mg
- Sugar Content 9 g
- Monounsaturated Fat Content 2 g
- Polyunsaturated Fat Content 2.5 g