Tofu Cabbage Rolls

It is one of those days where I want a quick, nutritious and of course delicious meal. This tofu cabbage roll is not only easy to make, nutritious and yummy, it brings back nostalgia feelings of mummy's home cooked meals. :)

There are many ways to cook cabbage. Since it has a beautiful bowl-like shape when carefully peeled, it would make a good 'skin' to wrap tofu. This veggie can be kept for a long time and hence, I had no choice but to cook it today as it's been sitting in the fridge for eons. ;p
1/2 box of firm tofu (7.5 oz)
4 Chinese dry mushrooms - soaked and minced (reserve water for making gravy)
1/2 carrot, diced
green onions, chopped finely
5 cabbage leaves
1 egg
corn starch mixture
Seasonings for tofu mixture include salt, pepper, mushroom seasoning, onion and garlic powder

Method:Mash tofu. Add minced Chinese dry mushrooms, diced carrots, minced green onions, seasonings and egg. Mix well.
Rinse cabbage, trim the stem and blanch in boiling water for a few seconds until tender. Fill each cabbage leaf with enough filling and roll up. Steam for 10-15 minutes.
For the gravy, boil the mushroom stock. Add seasonings like vegetarian mushroom oyster sauce, Maggi seasoning and pepper. Add cornstarch mixture and allow the heat to thicken the mixture. Pour gravy over rolls and garnish as desired.

1 comment:

Anonymous said...

these look lovely. I am going to make a form of cabbage rolls today and your recipe is an inspiration.

Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.