These tofu cabbage rolls are soft, spicy, and have their life together (unlike me) 🥲
Low-carb. Cozy. Meat-free. Stress-free. Perfect for this weather!
Ingredients 👇
200g @evergreenfood.au hard tofu (crumbled)
6–8 wombok leaves
1 tbsp neutral oil
1 tsp miso paste
1 cup mushrooms, finely chopped
1 small carrot, grated
2 spring onions, finely chopped
2 cloves garlic, minced
1 tsp soy sauce
½ tsp white pepper
½ tsp sesame oil
3-4 tbsp corn starch
Sesame seeds
👉 Method
To make tofu cabbage rolls, start by cooking the filling: sauté mushrooms until browned, then add carrots, spring onion, garlic, and miso paste. Stir in crumbled tofu, soy sauce, white pepper, and sesame oil, and cook briefly. Blanch napa cabbage leaves until soft, then pat dry. Wrap 1 tablespoon of filling in each leaf, rolling tightly like a burrito. Mix light soy sauce, dark soy sauce, vinegar, sugar, sesame oil, and water to make the sauce. In a pan, arrange the rolls seam-side down, pour the sauce over, cover, and simmer for 5–7 minutes. Serve with a drizzle of sauce and a sprinkle of sesame seeds.
Save this for cozy weeknight dinners 💚
#tofucabbagerolls #viralrecipes #tofurecipes #easyasiandinner #wombokwraps #tofulovers #evergreenfoods
Are you really Asian if you don’t know what these are? These are the viral cabbage rolls. It’s low in carbs and stuffed with protein. The filling includes a lot of veggies and tofu, and you can wrap it in any cabbage, but we’re using bombok. So, after forming the rolls, just add them to a pot and then pour in this quick and easy broth and bring it to a boil. Enjoy and don’t forget to save this easy recipe for