Plant-Powered Egg Roll in a Bowl

Instructions

1. In a medium bowl, mix together tofu marinade: aminos, vinegar, coconut sugar and oil. Add tofu cubes and toss. Cover and place in the fridge for 30 minutes (or longer if you have time).
2. To make the egg roll sauce, mix the aminos, vinegar, garlic and ginger. Set aside.
3. When tofu is done marinating, add 1 tablespoon of sesame oil to a large skillet and place over medium high heat. Once oil is hot, add tofu and cook for 3-4 minutes until tofu begins to brown and crisp up. Slowly stir tofu so that it browns on all sides. Transfer to a plate and set aside.
4. To make egg roll in a bowl: In the same skillet you cooked the tofu, add in ½ tablespoon sesame oil and place over medium heat. Add yellow onion and carrots and cook for a few minutes until onions begin to soften. Next add green cabbage and green onion and sauté until tender. Add in the egg roll sauce and stir, cooking about 2 minutes longer. Finally stir in the crispy tofu.
5. Pour into individual bowls, garnish with a tablespoon or two of kimchi, sliced green onion and hot sauce, if desired.