Anyway, I did inherit my love for tofu from my mom's side. I grew up eating it. I think it's delicious. Some of you may think tofu is disgusting, if you do, it's probably because you haven't tried it seasoned right. I'll have my mom make you some tofu. My mom also liked to make this green gunky soup. It was disgusting (sorry mom!). But don't worry. This post isn't on green gunky soup. It's on Tofu Egg Rolls!
It's super easy and fun and makes you feel fancy...as fancy as an egg roll can make you feel.
This is what you need...
Tofu Egg Rolls
1 package of firm tofu
2 teaspoons minced ginger
2-3 teaspoons of chili garlic sauce
2 cups of finely chopped cabbage or the angel hair cabbage that comes in a prepackaged bag.
1 cup bean sprouts (1/4 lb)
4 green onions, finely chopped
1/4 cup shredded carrots (or more if you want)
2 tablespoons soy sauce
1 package of Nasoya Egg Roll Wrappers
Crumble tofu in a large skillet over high heat. Add minced ginger and chili garlic sauce. Stir fry until lightly brown (3-4 minutes). Add cabbage, bean sprouts, onions and carrots, cook for 2-3 minutes. Mix in soy sauce.
Line the egg roll wrapper diagonally toward you. Add a heaping tablespoon to the center.
Pull bottom corner up over the filling.
Fold the side corners over top.
Place egg rolls on a greased baking sheet. Spray olive oil generously over top the egg rolls. Bake at 425 degrees for 8-10 minutes. Flip egg rolls over and bake for another 8-10 minutes.
Serve hot with sweet and sour sauce, soy sauce, or...
Peanut Dipping Sauce (From Iowa Girl Eats)2 Tablespoons rice vinegar
2 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons peanut butter
1 Tablespoon hot water
1 teaspoon chili garlic sauce