33m$16.04Crunchy Cabbage Dumpling Bowls
A crunchy vegan cabbage and tofu bowl with brown rice, carrots, scallions, sesame seeds, and cozy soy-ginger dumpling flavor. It is hearty, plant-based, and fiber-forward for a satisfying weeknight dinner.
- Energy
- 604 calories per serving
- Protein
- 22.7 g per serving
- Carbs
- 83 g per serving
- Fat
- 22.2 g per serving
- Sodium
- 704 mg per serving
Shopping options
toasted sesame oil
1 Tablespoon
International Collection Toasted Sesame Oil
6%
fresh ginger, grated
1 Tablespoon
Organic Ginger Root
30%
canola oil
2 Tablespoon
Kroger® Pure Canola Oil
3%
rice vinegar
2 Tablespoon
Nakano® Natural Rice Vinegar
8%
low-sodium soy sauce
0.25 Cup
Kikkoman® Less Sodium Soy Sauce
20%
cooked brown rice
4 Cup
Ben's Original Ready Rice Whole Grain Brown Rice, Easy Dinner Side, 8.8 oz Pouch
89%
carrots, shredded
2 Cup
Kroger® Shredded Carrots
77%
sesame seeds
2 Tablespoon
Kroger® Sesame Seed Shaker
30%
extra-firm tofu, drained and cut into 1/2-inch cubes
14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
scallions, thinly sliced
0.75 Cup
Organic Green Onions
75%
green cabbage, thinly sliced
8 Cup
Organic Green Cabbage
49%
garlic, minced
2 Count
Garlic
20%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- extra-firm tofu-14 oz
- green cabbage-8 cups
- cooked brown rice-4 cups
- carrots-2 cups
- scallions-0.75 cups
- low-sodium soy sauce-0.25 cups
- sesame seeds-2 tbsp
- rice vinegar-2 tbsp
- canola oil-2 tbsp
- toasted sesame oil-1 tbsp
- garlic-2 cloves
- fresh ginger-1 tbsp
Complete the quick prep: pat the tofu very dry, cut it into 1/2-inch cubes, thinly slice the cabbage and scallions, shred the carrots, grate the ginger, and mince the garlic.
Use a stable cutting board and keep hands dry while slicing cabbage and tofu.
In a small bowl, whisk soy sauce, rice vinegar, toasted sesame oil, ginger, and garlic until smooth and fragrant.
Heat canola oil in a large nonstick skillet over medium-high heat until shimmering, add tofu in one layer, and cook 6 to 8 minutes, turning occasionally, until deep golden on several sides.
Add tofu carefully to the hot oil to reduce splattering.
Add carrots and 6 cups cabbage; stir-fry 4 to 5 minutes until the cabbage is wilted at the edges but still crisp in the center.
Add brown rice and the soy-ginger sauce; cook 3 to 4 minutes, stirring often, until the rice is hot and evenly coated and the sauce is mostly absorbed.
Heat refrigerated cooked rice until steaming hot throughout.
Turn off the heat, fold in the remaining cabbage and 1/2 cup scallions for fresh crunch, then divide into bowls and top with sesame seeds and remaining scallions for a toasty finish.
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