Tofu-Stuffed Napa Cabbage Rolls
Ingredients
- 12 Napa cabbage leaves
- 14 oz extra firm tofu
- 1/4 cup chopped carrot
- 1/4 cup frozen peas
- 4 mushrooms, diced
- 4 oz water chestnuts, diced
- 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 of oil until aromatic, then stir fry carrot for about 2 minutes over low to medium heat.
Place mushrooms, carrots, mashed tofu, peas, and chestnuts in a mixing bowl.
Season with 3 teaspoons of sesame oil, 1 teaspoon of salt, and a few dashes of white pepper, then mix in cornstarch until 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.
Take about 1-2 tablespoons of filling and form it into a thick log shape.
Place the filling in the middle of a cooked cabbage leaf, then roll to wrap it, and continue until all mixture is used.
Steam the rolls over high heat for 8-10 minutes.
Meanwhile, add veggie stock to a shallow pot and bring it to boil.
Season the sauce with stir fry sauce or soy sauce, stir in the cornstarch slurry, and cook for 1 minute until it thickens, adding more salt if needed.
When the rolls are done steaming, drain any extra liquid and ladle the sauce over.
Tips
Serve with chili crisp in soy sauce.
