Opera Singer in the Kitchen

Artistry in Food, Music, and Life

Baked Tofu and Veggie Egg Rolls with Sweet and Sour Sauce

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It seems like spring is finally here friends! The sunshine has been shining and the weather has been gorgeous. I think it is still trying to make its mind up though. “Dear God, can we not have snow this weekend? Thanks!”


Today is day 3 of no nausea. The books were not kidding when they said that nausea should subside by the 13th week. Woohoo. Granted….I must eat at my right time or else nausea DOES set in. At least it is not constant nausea, you hear? Or the other stuff….


I had a wonderful voice lesson yesterday and the question came up from my teacher, “How ya been feeling?” When I told him I had been throwing up, he told me that was not so great for the vocal chords. Oh, did I not know that! Yuck! Even so, it was not happening everyday, but I vocalized and he promptly told me that I sounded great! Always good news.



I am working on the “Alleluia” from Mozart’s Exultate jubilate for a service next week and for Easter Sunday for my church service. I am so excited to add this to my repertoire. I have not forgotten though, I will be adding TWO recordings soon from my last performances. It has been a great joy to sing while being pregnant, especially to see how my breath support will change.


How about food? Eating has been an obstacle lately. Here I just mentioned that even though my morning sickness seems to be subsiding then I start losing my appetite. Everyone knows I enjoy cooking and baking but lately, it has been the last thing I really want to do. I was good though in being inspired to make egg rolls.

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I know there are egg-free wonton wrappers out there but I used Nasoya egg roll wrappers for my egg rolls. I cut up a lot of veggies and pressed some tofu to make the filling. It definitely required seasoning for the perfect flavoring. Even though I have been enjoying some fried foods, I wanted to make these egg rolls baked instead. Fewer calories, ya know! UPDATE: I have purchased egg-free wrappers at Asian or international markets usually labeled Gyoza wrappers or egg roll wrappers even though they are egg-free.


I made a killer sweet and sour sauce with some added fresh ginger and fresh pineapple. Forget buying the bottled stuff with who knows what in it. Make it at home! This indeed was a SIMPLE dinner. Of course you can make a fried rice or a soup on the side, but I was super happy to have this made within an hour! Enjoy!

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Baked Tofu and Veggie Egg Rolls

adapted from All Recipes

2 1/2 cups shredded cabbage (about 1/2 a head)
1 cup shredded carrots (about 8 carrots)
1/2 cup chopped red pepper
1/4 cup chopped green onions
1/4 cup chopped white onion
4 garlic cloves, minced
2 Tablespoons grated fresh ginger
4 Tablespoons sesame oil
14 ounce extra-firm tofu
1 1/2 Tablespoons arrowroot starch (or cornstarch)
2 Tablespoons agave nectar
1/4 cup soy sauce, (or liquid aminos)
21 Nasoya egg roll wrappers (or vegan wrappers)

Press tofu for 30 minutes before cooking. Meanwhile prepare your veggies.

Coat a large skillet with the sesame oil; add the first seven ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 7-10 minutes. Add tofu; heat through.

In a small bowl, combine soy sauce, arrowroot starch and agave nectar and mix 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. Place seam side down on a baking sheet covered with parchment papaer. Repeat with remaining wrappers and filling.

Brush the tops of egg rolls with sesame oil or olive oil. Bake at 425 degrees F for 15 minutes or until lightly browned.

I preferred by a little golden brown and crunchy. Make the sweet and sour sauce.

Sweet and Sour Sauce

adapted from About.com
makes 1 1/4 cups

2/3 cup white or rice vinegar (Note: rice vinegar gives better results)
8 Tablespoons agave nectar
2 Tablespoons ketchup
3 teaspoons soy sauce
3 teaspoons arrowroot starch mixed with 8 teaspoons water
1/4 cup fresh pineapple, diced
1 Tablespoon fresh ginger, diced

Mix the vinegar,agave nectar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the arrowroot starch and water, add to the other ingredients and stir to thicken.

After the sauce has thicken, add the pineapple and the ginger and remove from heat. The sauce can be eaten at room temperature or warm depending on tastes.

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About Noelle

I’m an opera singer, full-time mom, pharmacy technician, food and mom blogger, recipe developer, and wife to a super talented choral director living in the awesome outskirts of Philly.