Cabbage Rolls with Peanut-Lime Dipping Sauce
Ingredients
Filling
- 1 small cabbage
- 350g firm tofu
- 1 cup grated sweet potato
- 300g mushrooms
- handful of bean sprouts
- 2 spring onions
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 clove garlic
- 1 inch ginger
- 1 tsp cornflour
- 1/2 tsp salt
- 1/2 tsp black pepper
Sauce
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1 tsp sriracha
- water to thin
Preparation
Freeze and thaw the cabbage ahead of time to make the leaves pliable for rolling.
Sauté the tofu, mushrooms, sweet potato, and spring onions, then mix with soy sauce, sesame oil, garlic, ginger, and seasoning.
Add the filling to the cabbage leaves and wrap them burrito-style.
Pan-fry the rolls seam-side down, then steam with a splash of water until golden and cooked through.
Mix the dipping sauce by whisking together peanut butter, soy sauce, lime juice, maple syrup, and sriracha, and thin with water if needed.
Serve the rolls warm with the peanut-lime dipping sauce, and optionally add extra chili sauce or spring onions.
