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Tofu and Vegetable Cabbage Rolls
Danie główne

Tofu and Vegetable Cabbage Rolls

50 minPorcje: 4Nutri-Score A€€
od @dr.vegan90 importówugotowano 1 raz
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Składniki

4 osoby
  • napa cabbage (leaves separated, thick stems trimmed)Warzywa i owoce1 kawałek
  • firm tofu (pressed and finely crumbled)Produkty świeże300 g
  • carrot (finely chopped)Warzywa i owoce1 kawałek
  • shiitake mushrooms (finely chopped)Warzywa i owoce100 g
  • spring onion (finely chopped)Warzywa i owoce2 kawałki
  • garlic (minced)Warzywa i owoce2 kawałki
  • ginger (grated)Warzywa i owoce10 g
  • soy sauce (divided)Spiżarnia30 ml
  • sesame oilSpiżarnia15 ml
  • cornstarchSpiżarnia15 g
  • vegetable oilSpiżarnia15 ml
  • vegetable stockSpiżarnia150 ml
  • sugarSpiżarnia5 g
  • saltPrzyprawy3 g
  • white pepperPrzyprawy1 g

na porcję

Wartości odżywcze

148kcal

Węglowodany
11 g
Białko
9 g
Tłuszcz
8 g
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Przybory

  • Parowar
  • Miska
  • Patelnia
  • Rondel

krok po kroku

Przygotowanie

  1. Blanch the cabbage leaves

    • Bring a large pot of salted water to a boil.
    • Blanch the napa cabbage leaves until soft and pliable, then transfer to a bowl of cold water.
    • Drain well and pat dry; cut out the thick central stems.
    Krok 1

  2. Prepare the filling

    • Heat the vegetable oil in a frying pan and sauté the garlic and ginger until fragrant.
    • Add the carrot and shiitake mushrooms and cook until softened.
    • Stir in the crumbled tofu, spring onion, half of the soy sauce, the sesame oil, salt and white pepper; cook briefly, then take off the heat.
    • Mix in the cornstarch to bind the filling.
    Krok 2

  3. Roll the cabbage rolls

    • Lay a cabbage leaf flat and place a spoonful of filling near the stem end.
    • Fold in the sides and roll up tightly, then repeat with the remaining leaves and filling.
    Krok 3

  4. Steam the rolls

    • Arrange the rolls in a steamer basket, seam side down.
    • Steam over simmering water until tender and cooked through.
    Krok 4

  5. Make the sauce

    • In a small saucepan, combine the vegetable stock, remaining soy sauce and sugar.
    • Bring to a simmer and thicken lightly with a little cornstarch slurry.
    • Season to taste and spoon the sauce over the steamed cabbage rolls before serving.
    Krok 5
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