Stuffed Cabbage Rolls with Tofu
Ingredients
- 12 Napa cabbage leaves, cleaned and white part trimmed off
- 14 oz extra firm tofu, drained and mashed
- 1/4 cup chopped carrot
- 1/4 cup frozen peas
- 4 mushrooms, diced
- 4 oz water chestnuts, diced
- 1 teaspoon cornstarch
- oil, sesame oil, white pepper, salt to taste
Sauce
- 1 cup veggie stock
- 1 teaspoon stir fry sauce or soy sauce
- cornstarch slurry
- salt and white pepper to taste
Preparation
Sauté mushrooms in 2 teaspoons oil until aromatic, then continue to stir fry carrot for about 2 minutes over low-medium heat
Place mushrooms, carrots, mashed tofu, peas and chestnuts in a mixing bowl
Season with 3 teaspoons sesame oil, 1 teaspoon salt and a few dashes of white pepper
Mix in cornstarch until all incorporated and set aside
Bring a pot of water to boil and season with a pinch of salt
Blanch cabbage leaves for about 1 minute or until slightly soft
Remove and pat dry with a paper towel
Take about 1-2 tablespoons of filling and form it into a thick log shape
Place the filling in the middle of the cooked cabbage leaf, then roll to wrap it
Continue until you are done with all the mixture, then steam the rolls over high heat for 8-10 minutes
Add veggie stock in a shallow pot and bring it to boil
Season it with stir fry sauce or soy sauce and stir in the cornstarch slurry and cook for 1 minute until it thickens
Season with more salt if needed
Drain the extra liquid if any after steaming
Ladle the sauce over the rolls
Serve with chili crisp in soy sauce
