Tofu Cabbage Roll

• tổng thời gian: 3 hours 6 minutes

Nguyên liệu

1 head cabbage small

Dumpling filling

14 oz tofu 1 block, grated

½ cup carrots shredded

½ cup mushrooms shredded

¼ cup green onions chopped

1 tbsp soy sauce tamari if gluten-free

1 tsp avocado oil I use Chosen Foods

1 clove garlic minced

1 tsp ginger grated

½ tsp salt

½ tsp black pepper

Dipping Sauce

2 tbsp soy sauce tamari if gluten-free

1 tsp rice vinegar

1 tsp maple syrup

½ tsp chili flakes or sriracha, adjust to taste

1 tsp sesame seeds

Hướng dẫn

Place the whole head of cabbage in the freezer overnight. The next day, let it thaw at room temperature for a few hours until soft. Gently peel off large, whole leaves and pat dry with a towel.

In a large bowl, mix grated tofu, shredded carrot, mushrooms, green onions, soy sauce, sesame oil, garlic, ginger, cornstarch, salt, and pepper. Stir well until everything is evenly combined. For a short cut, combined all of these ingredients in a food processor before chopping to create the filling.

Take a cabbage leaf and place a spoonful of filling in the center. Fold in the sides, then roll up like a burrito to seal. Repeat with the remaining leaves and filling.

Heat 1 tbsp oil in a non-stick pan over medium heat. Place dumplings seam-side down and cook for 2-3 minutes until golden brown. Add 2 tbsp water, cover, and steam for 3-4 minutes until cooked through.

Whisk together all dipping sauce ingredients in a small bowl. Serve warm with dipping sauce and extra green onions or sesame seeds on top.