Easiest Tofu Egg Roll Bowls

For the sauce: 

3/4 cup water

1/2 cup low-sodium tamari

1/4 cup maple syrup

2 Tbsp. rice vinegar

2 Tbsp. toasted sesame oil

2 Tbsp. corn starch 

2 Tbsp. sesame seeds

1 tsp. garlic powder

1 tsp. ground ginger

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For the stir fry:

2 Tbsp. avocado oil

2 blocks extra-firm tofu (14-16 oz. each)

6 green onions (1 bunch), sliced, white and green parts divided

14-oz. bag coleslaw mix (shredded green & red cabbages, carrots; no dressing)

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For serving:

Cooked white rice

Fried wonton strips

Sweet Chili Mayo, for drizzling (optional)

1. Start by preparing the sauce. In a medium mixing bowl, whisk together all the sauce ingredients until combined and smooth. Set aside. 
2. Heat a large skillet or wok over medium-high heat. Add the avocado oil. Crumble the two blocks of tofu into the pan, then continue to gently break up into penny-size crumbles with a spatula while tossing to coat in the oil.
3. Fry the tofu until the excess water evaporates and a light golden brown crust begins to form on the edges. Add the white and light green parts of the diced green onions, and sauté for 2-3 minutes. 
4. Add the prepared shredded coleslaw mix and sauté about 2-3 minutes, stirring frequently, until the cabbage is tender-crisp. 
5. Pour the sauce mixture into the pan and stir to coat the tofu and vegetables. Bring to a boil and let simmer for 1-2 minutes, until sauce is thickened. 
6. Remove the stir fry from the heat, and build the bowls: start with cooked white rice in the bottom of the bowl, then add the tofu mixture; drizzle Sweet Chili Mayo over the top (optional), and sprinkle with reserved sliced green onion tops and fried wonton strips. 
7. Store leftovers in the refrigerator for up to 5 days.