Vegan Stuffed Cabbage Rolls with Tofu Filling
Ingredients
- 12 Napa cabbage leaves, cleaned and white part trimmed off
- 14 oz extra firm tofu, drained and mashed (squeeze liquid using cheesecloth)
- 1/4 cup chopped carrot
- 1/4 cup frozen peas
- 4 mushroom caps, diced
- 4 oz water chestnuts, diced
- 1 teaspoon cornstarch
- oil, sesame oil, white pepper, salt to taste
Sauce
- 1 cup vegetable 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
Stir fry carrot for about 2 minutes over low-medium heat
Place mushrooms, carrots, mashed tofu, peas, and water 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 cabbage leaves 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
Roll the cabbage leaf to wrap the filling
Repeat with remaining filling and cabbage leaves
Steam the cabbage rolls over high heat for 8-10 minutes
Add vegetable stock to a shallow pot and bring to a boil
Season the stock with stir fry sauce or soy sauce
Stir in the cornstarch slurry and cook for 1 minute until thickened
Season with more salt if needed
Drain any extra liquid from the steamed rolls
Ladle the sauce over the cabbage rolls
Serving
Serve with chili crisp in soy sauce
