Name: Sticky tofu cabbage rolls recipe
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: 1
Cuisine: asian
Ingredients: 2 tsp finely grated fresh ginger; 60ml (1 ⁄4 cup) hoisin sauce; 40.00 ml Chinese cooking wine; 300g firm tofu, drained, cut into 8 thick batons; 2 tsp sesame oil; 60ml (1 ⁄4 cup) rice wine vinegar; 10.00 gm caster sugar; Pinch of table salt; 8 large wombok (Chinese cabbage) leaves, bases trimmed; 170g (1 cup) cooked brown rice; 1 red capsicum, deseeded, thinly sliced; 1 large carrot, peeled, cut into matchsticks; 125g snow peas, thinly sliced; 8 fresh coriander sprigs; Thinly sliced fresh red chilli, to serve

Sticky tofu cabbage rolls recipe

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Prep Time:
50 minutes

Cook Time:
5 minutes

Total Time:
55 minutes

Vegan tofu and veggie rolls with pickled cabbage, brown rice, and sweet + spicy sauce. Perfect for a light and delicious summer meal.

Ingredients:

2 tsp finely grated fresh ginger
60ml (1 ⁄4 cup) hoisin sauce
40.00 ml Chinese cooking wine
300g firm tofu, drained, cut into 8 thick batons
2 tsp sesame oil
60ml (1 ⁄4 cup) rice wine vinegar
Pinch of table salt
8 large wombok (Chinese cabbage) leaves, bases trimmed
170g (1 cup) cooked brown rice
1 red capsicum, deseeded, thinly sliced
1 large carrot, peeled, cut into matchsticks
125g snow peas, thinly sliced
8 fresh coriander sprigs
Thinly sliced fresh red chilli, to serve

Instructions:

In a shallow dish, combine ginger, 1 tbsp hoisin, and 1 tbsp wine. Add tofu and coat well. Cover and refrigerate for 30 minutes to marinate.
In a small bowl, mix together the rest of the hoisin sauce and wine.
Heat oil in a large non-stick pan over medium-high heat. Sear tofu with marinade for 2 minutes on each side until caramelized. Plate and serve.
Fill a large heatproof bowl with boiling water. In another large bowl, mix vinegar, sugar, salt, and 2 tbsp water. Blanch 2-3 leaves at a time in the boiling water for 10 seconds. Using tongs, place the blanched leaves in the vinegar mixture for 30 seconds to pickle. Drain on paper towel.
Lay out the leaves on a clean work surface. Position rice, capsicum, carrot, snow peas, a slice of tofu, and coriander 2cm from the base of each leaf. Drizzle 1⁄2 teaspoon of hoisin mixture onto each filling. Gently roll up the leaves, tucking in the edges. Serve with the rest of the hoisin mixture and some chili on the side.

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