Egg Roll in a Bowl

Author
Jess Ferrin
Prep Time
5 minutes
Cook Time
10 minutes
Servings
4

Ingredients

  • 1 block extra firm tofu, shredded with a box grater
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp ground ginger
  • 1 bag shredded coleslaw
  • 1-2 handfuls matchstick carrots
  • 1/4 cup liquid aminos
  • 1 tsp sesame oil
  • Bachan’s Hella Hot Japanese BBQ sauce, to taste
  • 1 tsp honey
  • 1 bunch green onions, chopped (plus additional for garnish)
  • Optional: sesame seeds

Directions

  1. Set the griddle to medium heat and add 1-2 tsp of oil of your choice.
  2. Add the shredded tofu to the griddle. Season with garlic powder, onion powder, and ground ginger. Cook for about 5 minutes.
  3. Add the shredded coleslaw, matchstick carrots, liquid aminos, sesame oil, Bachan’s Hella Hot Japanese BBQ sauce, and honey to the tofu. Mix to combine.
  4. Continue to sauté the mixture for an additional 5 minutes, or until the coleslaw has softened. Add the chopped green onions during the last minute of cooking.
  5. Remove from the griddle and garnish with additional green onions, more Bachan’s sauce, and sesame seeds if desired. Serve over sticky rice and enjoy!