Drain then press the tofu for 5-10 minutes

Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Crumble the tofu with your hands and add it to the skillet

Cook the tofu for 10-15 minutes, until starting to brown on the edges. Let it sit for 3-4 minutes at a time to get a sizzle/browning on one side before flipping

Move the tofu over to one side of the skillet, and on the other side add the mushrooms, carrots, cabbage, ginger, garlic, green onion, and 2 tablespoons of soy sauce

Cook the egg roll filling over medium heat for 10 minutes, stirring occasionally

Add 2 more tablespoons of soy sauce and 1 tablespoon of sesame oil to the pan once the veggies are mostly cooked down

Stir and continue cooking for 5 minutes, or until desired softness