Tofu Cabbage Rolls: A Nutritious Asian Delight
Savor the flavors of Asia with these delectable Tofu Cabbage Rolls. Featuring a protein-packed filling of Hodo Organic firm tofu, shiitake mushrooms, and fresh vegetables, these rolls are wrapped in tender napa cabbage leaves and simmered in a savory soy sauce-based glaze. Perfect for those seeking a healthy, low-carb meal that doesn't skimp on taste.
Ingredients
🥬 1 head of Napa cabbage
🧀 1 pack Hodo Organic firm tofu
🍄 1 cup shiitake mushrooms, chopped
🥕 1 medium carrot, chopped
🧅 2 scallions, chopped
🧄 3 cloves garlic, minced
🥢 1 tablespoon soy sauce
🌶️ 1 tablespoon red chili powder
🌶️ 1/2 tablespoon gochujang
🥄 1/2 tablespoon sesame oil
🍳 1-2 tablespoons oil, for cooking
💧 Water, for blanching cabbage and sauce
🍚 Sesame seeds, for garnish
Instructions
1- Prepare the Filling:
- Heat a non-stick pan (possibly Caraway) over medium heat and add 1-2 tablespoons of oil.
- Add chopped shiitake mushrooms and sauté for 7 minutes until they soften.
- Stir in chopped carrots, scallions, and minced garlic, cooking for an additional 5 minutes.
- Crumble the Hodo Organic tofu into the pan and mix well with vegetables. Let the flavors meld, then remove from heat and set aside.
2- Blanch the Cabbage:
- In a large pot (possibly Caraway), bring water to a boil.
- Blanch the napa cabbage leaves briefly until they are softened and pliable, then remove and set aside.
3- Assemble the Rolls:
- Place a blanched cabbage leaf flat on a cutting board.
- Add a spoonful of the tofu-vegetable filling at the base of the leaf.
- Roll upwards, tucking in the sides to create a compact roll. Repeat with remaining leaves and filling.
4- Prepare the Sauce:
- In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon red chili powder, 1/2 tablespoon gochujang, 1/2 tablespoon sesame oil, and a splash of water. Mix thoroughly.
5- Cook the Rolls:
- Arrange the cabbage rolls in a beige/light brown clay pot.
- Pour the sauce over the rolls.
- Cook on a Samsung gas stove for 5 minutes to allow the rolls to absorb the sauce.
Prep Time: 10-15 minutes
Cook Time: 20 minutes
Total Time: 30-35 minutes
Servings: 4
Calories: 255 kcal
Protein: 16g
Fat: 15g
Carbohydrates: 20g
Fiber: 4g
Equipment: Cutting board (wooden), Knife, Non-stick pan (possibly Caraway), Silicone spatula, Large pot (possibly Caraway), Wooden chopsticks, White spoon, Clay pot/casserole dish
Cooking Tips:
- Blanching cabbage leaves makes them easy to roll without tearing.
- Crush the tofu directly in the pan with other filling ingredients for a cohesive texture.
- Garnish with fresh scallions and sesame seeds for a fresh, nutty aroma.
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