Source: https://www.simplyquinoa.com/tofu-egg-roll-bowl
- 1 block (14oz) super firm tofu*
- 2 tablespoons avocado oil/olive oil
- 1/2 white onion , diced (about 1 cup)
- 3 garlic cloves , minced
- 1/4 cup tamari/soy sauce , divided
- 1 package coleslaw mix (12-14oz)
- 1 head curly kale (about 3 cups chopped)
- 2 tablespoons rice wine vinegar
- 1- 2 teaspoons sriracha hot sauce
- 2 teaspoon toasted sesame oil
- 1/2 bunch scallions , thinly sliced (about 3 - 4 scallions)
- Water as needed
- cooked rice, optional
- Heat 1 tablespoon of oil in a large pan. Cut the tofu into 1" cubes and add it to the pan. Cook for 3 - 4 minutes per side until it's crispy.
- While the tofu is cooking, heat the second tablespoon of oil in a separate pan. Once hot, add the garlic and onion, and saute for 2 - 3 minutes until soft. Add the ginger and two tablespoons of tamari and stir together.
- Add the coleslaw mix and kale and saute until everything has wilted. Add a tablespoon or two of water during the cooking process to help it steam.
- Once softened, add the tofu, the remaining tamari, rice vinegar, hot sauce, toasted sesame oil, and scallions. Cook for another minute or so until everything is combined and flavorful.
- Serve immediately with a few extra scallions and some sesame seeds. Optional: serve over rice
