Delicious Vegan Stuffed Cabbage Rolls
Ingredients
- 12 Napa cabbage leaves
- 14 ounces extra firm tofu
- 1/4 cup chopped carrot
- 1/4 cup frozen peas
- 4 mushrooms
- 4 ounces water chestnuts
- 1 teaspoon cornstarch
- oil to taste
- sesame oil to taste
- white pepper to taste
- salt to taste
Sauce
- 1 cup veggie stock
- 1 teaspoon stir fry sauce or soy sauce
- cornstarch slurry
- salt to taste
- white pepper to taste
Preparation
Sauté mushrooms in 2 teaspoons oil until aromatic, then stir fry carrot for about 2 minutes over low-medium heat.
Place mushrooms, carrots, mashed tofu, peas, and chestnuts in a mixing bowl and 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, then remove and pat dry with a paper towel.
Form 1-2 tablespoons of filling into a thick log shape and place in the middle of a cooked cabbage leaf, then roll to wrap and repeat with all mixture.
Steam the rolls over high heat for 8-10 minutes.
Make the sauce by adding veggie stock to a shallow pot and bringing it to boil.
Season the sauce with stir fry sauce or soy sauce, stir in cornstarch slurry, and cook for 1 minute until it thickens, adding more salt if needed.
After steaming, drain any extra liquid from the rolls and ladle the sauce over them.
Tips
Serve with chili crisp in soy sauce.
