Snack

Baked Tofu and Veggie Egg Rolls is for Snack.

Baked Tofu and Veggie Egg Rolls takes 60 minutes to prepare.

Baked Tofu and Veggie Egg Rolls takes 15 minutes to cook.

Baked Tofu and Veggie Egg Rolls makes 20 servings.

The ingredients for Baked Tofu and Veggie Egg Rolls are:

Cabbage, fresh, 2.5 cup, shredded
Carrots, raw, 1 cup, chopped
Peppers, sweet, red, fresh, 0.5 cup, chopped
Onions, raw, 0.25 cup, chopped
Green Onions, raw, 0.25 cup, chopped
Garlic, 4 clove
Ginger Root, 8 tsp
Sesame Oil, 4 tbsp
Tofu, extra firm, 1 block (cubed)
Cornstarch, 1.5 tbsp
Honey, 2 tbsp
Soy Sauce, 0.25 cup
Egg roll wrappers, 21 wrappers

Here is how you make Baked Tofu and Veggie Egg Rolls:

Press tofu for 30 minutes before cooking. Meanwhile prepare your veggies.Coat a large skillet with 2 Tablespoons of seasame oil; add the first seven ingreidents. Cook and stir over medium heat until vegetables are crisp-tender, about 7-10 minutes. Add tofu; heat through.In a small bowl, combine soy sauce, corn starch and honey and mi well; stir into tofu and veggie mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 cup of mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Pleace seam side down on a beking sheet covered with parchment paper. Repeat with remaining wrappers and filling.Brush the tops of each roll with remaining 2 Tablespoons of seasame oil. Bake at 425 degrees F for 15 minutes or until lightly browned.Serving Size:?Makes 21 Eggrolls (1 per serving)

The nutritional information for Baked Tofu and Veggie Egg Rolls is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 82.3

• Total Fat: 3.6 g
• Cholesterol: 0.7 mg
• Sodium: 234.2 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 0.8 g
• Protein: 3.7 g