High Protein Vegan Egg Roll in a Bowl

0 Heat a large skillet over medium heat and add a splash of water or cooking oil to coat.
1 Add in the ginger and garlic and sauté until fragrant. Add in the tofu and mushrooms and sauté for 3-4 minutes until the mushrooms begin to release their juices. Add the onion, carrot, cabbage and water chestnuts and let it cook down, stirring occasionally for about 5-7 minutes.
2 While it's cooking, combine the sauce ingredients in a jar and season to taste. Pour over the veggie mixture and stir to combine. Season to taste with salt and pepper.
3 Serve hot, topped with green onions and sesame seeds!