Tofu egg roll in a bowl for two

Ingredients

Serves: 2

• 1 Tbsp (15 mL) sesame oil
• 1 pkg (350 g) extra-firm tofu, torn into bite-sized pieces
• 1 Tbsp (15 mL) minced fresh ginger
• 2 cloves garlic, minced
• ½ cup (125 mL) finely diced red onion
• 3 cups (750 mL) packaged coleslaw mix (or 2 cups/500 mL shredded cabbage + 1 cup/250 mL shredded carrots)
• 1 Tbsp (15 mL) reduced-sodium soy sauce
• 1 Tbsp (15 mL) sweet chili sauce
• 2 Tbsp (30 mL) sesame seeds
• 2 Tbsp (30 mL) sliced green onions
• 1⅓ cups (330 mL) hot cooked long-grain rice or rice noodles (or reheated leftover rice/noodles)

Instructions

1. Heat sesame oil in a large non-stick frying pan over medium-high heat.
2. Add the tofu and cook for about 2–3 minutes on each side until nicely browned. You may need to stir two or three times to brown all over.
3. Reduce heat to medium and add the ginger, garlic and red onion. Cook 3–4 minutes until soft. Stir in the coleslaw mix and cook for another 2 minutes before reducing heat to low and adding soy sauce and chili sauce.
4. Sprinkle with sesame seeds and green onions. Serve over hot cooked rice or noodles.

• Gluten free: This dish can be made gluten free by using gluten-free soy sauce.
• Alternative: If you prefer meat, you can substitute the tofu for ½ lb (227 g) ground pork. Cook the pork over medium-high heat until cooked through, about 7–8 minutes, and drain any rendered fat before following the recipe as written.