1. Cook the cabbage leaves in a pot of boiling water for 1-2 minutes, or until they are tender. To cool, remove and place in a bowl of cold water.
2. To make the filling, heat an oiled frying pan on medium-high and add the garlic, ginger, and onion for 2-3 minutes or until fragrant.
3. Crumble in your “Tofu” and cook until it turns slightly brown and has firmed up (~5-10 minutes). Stir in your soy sauce, hoisin sauce, rice vinegar, sambal oelek and maple syrup.
4. Add your carrot, red pepper and mushrooms. Sauté with the “tofu” till your vegetables have softened. Turn off the heat and add the cooked rice, sesame oil, mint, and cilantro. Mix well and season further if needed.
5. Using a clean surface, place a cabbage leaf on a clean surface such as a cutting board. Add ~¼ cup of filling in the middle, fold in the ends, then roll up to seal. Repeat with the remaining ingredients.
6. Place a griddle over a high heat. Gently place the cabbage wraps on the griddle (flap side down) and cook on both sides until nicely browned/charred. When done, remove from the griddle and set aside.
7. To make the peanut sauce, add all your ingredients (except for the water) to a bowl and whisk together. Add water slowly till you reach a nectar thick consistency (slightly thinner than honey).
To serve, place the cabbage wraps in shallow bowls then drizzle the peanut sauce over the top. Garnish with green onion and enjoy.
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Directions
1. Cook the cabbage leaves in a pot of boiling water for 1-2 minutes, or until they are tender. To cool, remove and place in a bowl of cold water.
2. To make the filling, heat an oiled frying pan on medium-high and add the garlic, ginger, and onion for 2-3 minutes or until fragrant.
3. Crumble in your “Tofu” and cook until it turns slightly brown and has firmed up (~5-10 minutes). Stir in your soy sauce, hoisin sauce, rice vinegar, sambal oelek and maple syrup.
4. Add your carrot, red pepper and mushrooms. Sauté with the “tofu” till your vegetables have softened. Turn off the heat and add the cooked rice, sesame oil, mint, and cilantro. Mix well and season further if needed.
5. Using a clean surface, place a cabbage leaf on a clean surface such as a cutting board. Add ~¼ cup of filling in the middle, fold in the ends, then roll up to seal. Repeat with the remaining ingredients.
6. Place a griddle over a high heat. Gently place the cabbage wraps on the griddle (flap side down) and cook on both sides until nicely browned/charred. When done, remove from the griddle and set aside.
7. To make the peanut sauce, add all your ingredients (except for the water) to a bowl and whisk together. Add water slowly till you reach a nectar thick consistency (slightly thinner than honey).
To serve, place the cabbage wraps in shallow bowls then drizzle the peanut sauce over the top. Garnish with green onion and enjoy.
