Egg Roll Bowl with Brown Rice | Willy Street Co-op

Ingredients

• 1/2 block extra-firm tofu, drained and patted dry
• 1 teaspoon vegetable oil
• 2 cups shredded cabbage
• 1 large carrot, halved and thinly sliced
• 4 ounces button mushrooms, sliced
• 1 large yellow onion, slivered
• 1-inch piece fresh ginger, minced
• 2 cloves garlic, chopped
• 1 tablespoon tamari soy sauce
• 2 teaspoons toasted sesame oil
• 3 cups cooked medium-grain brown rice
• 2 large scallions, diagonally sliced