Vegan Stuffed Cabbage Rolls
Ingredients
- 12 Napa cabbage leaves, cleaned & white part trimmed off
- 14oz extra firm tofu, drained & mashed (used a cheesecloth to squeeze all the liquid out)
- 1/4 cup chopped carrot
- 1/4 cup frozen peas
- 4 caps mushrooms, diced
- 4oz water chestnuts, diced
- 1 teaspoon cornstarch
- oil, sesame oil, white pepper, salt to taste
Sauce
- 1 cup veggie stock
- 1 teaspoon stir fry sauce/soy sauce
- cornstarch slurry
- salt & white pepper to taste
Preparation
To make the filling, 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.
To make the cabbage roll, 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 all the mixture is used, then steam the rolls over high heat for 8-10 minutes.
Meanwhile, make the sauce by adding veggie stock to a shallow pot and bringing it to boil. Season with stir fry sauce or soy sauce and stir in the cornstarch slurry. Cook for 1 minute until it thickens, and season with more salt if needed.
When the rolls are done steaming, drain any extra liquid and ladle the sauce over. Serve with chili crisp in soy sauce.
