Jason's Tofu Eggrolls

As a homeschooling mom, we decided to get creative and add cooking subject. This year, my son is coming up with his own recipes. There are only ingredients and nothing is measured. I can make suggestions but Jason has the final say, I also do the cooking part so no little hands get hurt.

Jason's Tofu Eggrolls

Shredded Broccoli, Carrots, Cabbage, Tofu, eggroll wraps, and Asian Sauce (in this case it was Asian Toasted Sesame Salad Dressing).

1) The first thing we did was drain the Tofu from all liquid, as suggested by Uncle Bud, I wrapped the Tofu in paper towels and sandwiched it between 2 plates until dry. This process was started about 15 minutes before cooking time.

2) Cook the Tofu like you would scrabbled eggs, we use Canola oil.

3) Add the sauce, no particular amount, what ever tastes best.
4) Add the shredded veggies, more sauce and let simmer.

5) Add Salt and Pepper to taste.

6) Once cooled down, start making eggrolls and but don't over fill. With your fingers, you might want to dab the corners with water to help seal the egg roll.
7) Fry them up, let them cool, and eat!

For added flavor, you can use a dipping sauce of your choice.

This recipe is Jason approved.


  1. Sounds delicious! I will have to try this and add it to my cooking blog! :)


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