Main
Tofu and Vegetable Cabbage Rolls
50 minServes 4Nutri-Score A€€
A
50 min
50 minTofu and Vegetable Cabbage Rolls
what you need
Ingredients
napa cabbage (leaves separated, thick stems trimmed)Produce1 piece
firm tofu (pressed and finely crumbled)Fresh300 g
carrot (finely chopped)Produce1 piece- shiitake mushrooms (finely chopped)Produce100 g
spring onion (finely chopped)Produce2 pieces
garlic (minced)Produce2 pieces
ginger (grated)Produce10 g
soy sauce (divided)Pantry30 ml
sesame oilPantry15 ml- cornstarchPantry15 g
- vegetable oilPantry15 ml
- vegetable stockPantry150 ml
sugarPantry5 g
saltSpices3 g
white pepperSpices1 g
per serving
Nutrition
148kcal
- Carbs
- 11 g
- Proteins
- 9 g
- Fat
- 8 g
what you’ll use
Tools
Steamer
Mixing bowl
Frying pan
Saucepan
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Steam the rolls
- Arrange the rolls in a steamer basket, seam side down.
- Steam over simmering water until tender and cooked through.
- Step 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.
most cooked first