Nappa Cabbage Rolls
This recipe is for flavorful tofu and vegetable-stuffed Napa cabbage rolls, complemented by a spicy and savory sauce. It's a perfect blend of fresh vegetables and tofu, wrapped in tender cabbage leaves, making it a wholesome and satisfying meal.
Equipment
- Large pan for sautéing
- Large pot for blanching cabbage
- Mixing bowls
Ingredients
For the Filling:
- 1 carrot finely chopped
- 3 spring onions finely sliced
- 4 mushrooms finely chopped
- 1 block of firm tofu crumbled
- 4 tablespoons cooked rice
- 1 tablespoon rice vinegar
- 3 tablespoons soy sauce
- 1-2 tablespoons corn starch
For the Rolls:
- 8-10 Napa cabbage leaves
For the Sauce:
- Soy sauce to taste
- Chilli oil to taste
- Sriracha sauce to taste
- Oyster sauce to taste
Instructions
Prepare the Filling:
- In a pan over medium heat, sauté the carrot, spring onions, and mushrooms.
- Add the crumbled tofu and stir.
- Mix in the cooked rice, rice vinegar, and soy sauce.
- Sprinkle corn starch over the mixture, stir well, and cook for 1-2 minutes.
Prepare the Cabbage Leaves:
- Boil water in a large pot.
- Blanch the Napa cabbage leaves for 1 minute, then drain and pat dry.
Assemble the Rolls:
- Place a portion of the filling on each leaf.
- Fold and roll to encase the filling.
Cook the Rolls:
- Pan-fry the rolls until browned on both sides.
Prepare the Sauce:
- Mix soy sauce, chilli oil, Sriracha, and oyster sauce in a bowl.
Serve:
- Drizzle the sauce over the warm cabbage rolls.
Notes
For a gluten-free option, use tamari instead of soy sauce.
Adjust the spiciness of the sauce according to taste.
The rolls can be prepped in advance and pan-fried just before serving.
Perfect for meal prep as they reheat well.
Adjust the spiciness of the sauce according to taste.
The rolls can be prepped in advance and pan-fried just before serving.
Perfect for meal prep as they reheat well.
Nutrition
Calories: 150kcal