Ingredients
Scale
- 1 batch of smoky tofu (as vegan “chicken”)
- 4 heaping cups (227g) shredded cabbage
- 2 cups (160g) shredded carrots
- 1/2 cup sliced green onions
- 3 tablespoons (45g) low-sodium soy sauce
- 2 heaping teaspoons minced fresh ginger
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon hot sauce
- 1/2 teaspoon garlic powder
- Several shakes of black pepper
- 1 tablespoon toasted sesame seeds
- 3 wonton wrappers
Instructions
- Prepare the Tofu: Cook and cool the smoky tofu, then slice it into thin strips.
- Combine Veggies and Tofu: In a large bowl, add shredded cabbage, carrots, green onion, and sliced tofu strips.
- Make the Sauce: Whisk together soy sauce, ginger, sesame oil, vinegar, hot sauce, garlic powder, pepper, and sesame seeds in a bowl.
- Toss with Sauce: Coat the veggies and tofu with the sauce, tossing several times for even coverage.
- Cook the Mixture: Over medium heat, cook the mixture in a nonstick pan for 5-10 minutes, stirring often, until the veggies are tender to your preference. Add a touch more sesame oil for flavor if desired.
- Prepare Crispy Wontons: Cut the wonton wrappers into triangles and bake at 400°F for about 5 minutes or until golden brown. Let them sit for 1-2 minutes to crisp up.
- Serve: Divide the cooked egg roll mixture into bowls. Break up the crispy cooked wontons into tiny pieces and toss them into the mixture. Add extra sesame oil, hot sauce, or green onions before serving, if desired.