If you want to up veggies into your regular diet, then this is for you. These cabbage rolls are filled with tofu, mushrooms, carrots, and rice for an incredibly filling meal.
Tofu Cabbage Rolls
The wonder of this recipe is that you can adjust the filling according to your taste. Omit the rice for a low-carb option, replace the tofu with another ground protein, or even throw in your own favorite vegetables into the mix!
I’ve recently gotten a lot of requests from all of you to incorporate more vegetarian and/or vegan recipes into my website, and the great news is that this is super easy to veganize. The only ingredient you’d need to watch out for is the oyster sauce, which you can easily replace with either soy sauce or even mushroom sauce for an extra kick of umami flavor.
Instructions
Prepare the filling:
Heat your pan over medium heat with 1 tbsp of oil. Saute the mushrooms for 5-7 minutes, or until the mushrooms have softened and most of its water content has evaporated.
Add in the carrots, green onions, garlic, and ginger. Saute for about 5 minutes until the carrots have softened.
Add in the rice and crumbled tofu. Season with soy sauce, oyster sauce, cornstarch, sesame oil, sugar, rice vinegar, and white pepper. Mix until evenly combined. Taste the filling and season with more salt and/or pepper to taste. Set aside to cool.
Prepare the cabbage:
Gently peel off leaves of the cabbage, being careful not to damage or cause rips in the leaves.
Bring a pot of water to a boil. Blanch the cabbage leaves for 20-30 seconds, just until the leaves start to wilt (but not mushy).
Drain the boiling liquid, quickly shock the cabbage leaves with cold water to stop the cooking process. Set aside.
Prepare the Cabbage Rolls:
Place about 2 tbsp worth of the filling onto the lower half of the cabbage leaf.
Wrap upwards like a spring roll, being sure to tuck in the sides to prevent any filling for spilling out. You should end up with a cylindrical shape.
Pan-fry the cabbage rolls seam-side down for 2-3 minutes, or until lightly seared on the bottom. Carefully flip the cabbage rolls over and sear the other side for an additional 2-3 minutes. Set aside to cool.
Prepare the sauce:
In a small sauce pot, combine together the oyster sauce, soy sauce, sugar, sesame oil, and water. Bring to a boil, then lower the heat to a medium low.
Pour in the cornstarch slurry, stirring constantly to avoid clumping. Continue to simmer the sauce until thickened to your desired consistency.
Pour the sauce all over the cabbage rolls or use as a dip. Enjoy!
Looking for more tasty vegetable recipes? Here’s a couple that you might love:
Tofu Cabbage Rolls
Course: Main, Appetizers, Snacks20 – 25
rollsIf you want to up veggies into your regular diet, then this is for you. These cabbage rolls are filled with tofu, mushrooms, carrots, and rice for an incredibly filling meal.
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Ingredients
1 head Napa cabbage
1 tbsp oil, for sauteing
- Filling
280 g extra firm tofu
1/2 cup cooked rice
140 g mushroom, chopped
140 g carrot, chopped
2 scallions, chopped
3 garlic cloves, grated
1/2 tsp ginger, grated
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
1 tsp sesame oil
1 tsp rice vinegar
1/2 tsp sugar
1/4 tsp white pepper
- Sauce
1 tbsp oyster sauce
1 tbsp soy sauce
2 tsp sugar
1 tsp sesame oil
1/2 cup water
Cornstarch slurry (1 tsp cornstarch dissolved in 2 tsp of cold water)
Directions
- Prepare the filling:
- Heat your pan over medium heat with 1 tbsp of oil. Saute the mushrooms for 5-7 minutes, or until the mushrooms have softened and most of its water content has evaporated.
- Add in the carrots, green onions, garlic, and ginger. Saute for about 5 minutes until the carrots have softened.
- Add in the rice and crumbled tofu. Season with soy sauce, oyster sauce, cornstarch, sesame oil, sugar, rice vinegar, and white pepper. Mix until evenly combined. Taste the filling and season with more salt and/or pepper to taste. Set aside to cool.
- Prepare the cabbage:
- Gently peel off leaves of the cabbage, being careful not to damage or cause rips in the leaves.
- Bring a pot of water to a boil. Blanch the cabbage leaves for 20-30 seconds, just until the leaves start to wilt (but not mushy).
- Drain the boiling liquid, quickly shock the cabbage leaves with cold water to stop the cooking process. Set aside.
- Prepare the Cabbage Rolls:
- Place about 2 tbsp worth of the filling onto the lower half of the cabbage leaf.
- Wrap upwards like a spring roll, being sure to tuck in the sides to prevent any filling for spilling out. You should end up with a cylindrical shape.
- Pan-fry the cabbage rolls seam-side down for 2-3 minutes, or until lightly seared on the bottom. Carefully flip the cabbage rolls over and sear the other side for an additional 2-3 minutes. Set aside to cool.
- Prepare the sauce:
- In a small sauce pot, combine together the oyster sauce, soy sauce, sugar, sesame oil, and water. Bring to a boil, then lower the heat to a medium low.
- Pour in the cornstarch slurry, stirring constantly to avoid clumping. Continue to simmer the sauce until thickened to your desired consistency.
- Pour the sauce all over the cabbage rolls or use as a dip. Enjoy!
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Delicious, thanks!
Added a sheet of nori inside each cabbage leaf (mostly because I had an open package I needed to use up), but feel like it added some extra umami & texture!
Hi Manatee, great idea of adding the nori! Might give that a try next time 🙂
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If you make rolls for dinner, what do you serve with it?
Is it possible to make a batch of this and freeze to cook for later?
Hi Gwen, I personally haven’t tried, but I believe you can definitely freeze the rolls. Just be sure to gently thaw them to room temperature prior to heating as they might have a tendency to unravel/fall apart upon defrosting. Happy cooking!
I’ve been making traditional Eastern European stuffed cabbage for twenty years, and now I’m cooking vegan for my partner. Gonna try this. I noticed you garnished with sesame seeds and more scallions! I will do the same.
Hi Kerry, thanks for sharing! I hope you both enjoy the recipe 🙂