Egg Roll in a Bowl with Coleslaw Mix
This egg roll in a bowl with coleslaw mix recipe is a delicious way to get dinner on the table in only 20 minutes.
Servings: 4 servings
Calories: 231kcal
Ingredients
Egg Roll in a Bowl ingredients
- 2 tablespoon avocado oil divided
- ¼ cup finely chopped white onions
- 3 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 block (14 oz) extra firm tofu drained and pressed
- 1 bag (14 oz) coleslaw mix
- 1 teaspoon toasted sesame oil
- ¼ cup sliced green onions
- ¼ cup chopped peanuts optional
Sauce ingredients
- 2 tablespoon soy sauce or tamari sauce
- 1 teaspoon lime juice
- 1 tablespoon hoisin sauce
- 1 teaspoon sriracha more to taste
Instructions
- In a medium bowl, crumble the pressed tofu. Set aside.
- Whisk together soy sauce, lime juice, hoisin sauce, and sriracha in a small bowl. Set aside.
- Warm a large skillet or wok over medium heat. Add 1 tablespoon of oil.
- Add onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 2 minutes.
- Add the crumbled tofu to the pan and add the remaining oil. Spread it out in an even layer so it makes contact with the surface. Let it cook for 3 minutes so it can brown slightly. Then stir and continue cooking until cooked through, another 3 minutes.
- Add sauce and cook for a minute.
- Lower heat to medium low, add coleslaw mix. Cook for 2 minutes until just tender. Add sesame oil, green onion, and chopped peanuts. Gently toss and serve warm.
Nutrition
Calories: 231kcal | Carbohydrates: 15g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 0.1mg | Sodium: 681mg | Potassium: 486mg | Fiber: 4g | Sugar: 6g | Vitamin A: 175IU | Vitamin C: 45mg | Calcium: 100mg | Iron: 2mg