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Topped with a spicy gochujang sauce, these succulent rolls are delicious and nutritious.
Elevate Your Appetiser Game with These Tofu Cabbage Rolls
Topped with a spicy gochujang sauce, these succulent rolls are delicious and nutritious.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, London based chef Emily Roz of Myriad Recipes is sharing her mouthwatering recipe for tofu cabbage rolls.
Some of the best foods come in roll form. There’s burritos, sushi, and cannoli, but one type we particularly love is the beloved cabbage roll. One of our favourite variations is from Emily Roz of Myriad Recipes – it's simple, delicious, and can be adapted to suit a variety of different tastes and dietary requirements.
Combining an array of fresh aromatics, these delicious little tofu and cabbage parcels are bursting with flavour. Serve them as appetisers or up the quantity for a main, these delightful creations fuse texture and taste.
If you’re hosting a holiday lunch or dinner at the end of this year, let these succulent rolls take up a spot on the table – we guarantee they’ll be a hit with every guest.
And guess what? They’re vegan-friendly, too!
Oatmeal, Olive & Sage Table Bundle, Gemma Bamforth x Bed Threads 'Fiori di Zucca' Ceramic Dinner Plate, Gemma Bamforth x Bed Threads 'Pesca Dorata' Ceramic Dinner Plate, Gemma Bamforth x Bed Threads 'Fico Nero Siciliano' Ceramic Dinner Plate, and Gemma Bamforth x Bed Threads 'Peperoncino Lungo Italiano' Ceramic Dinner Plate.
Ingredients
For the tofu cabbage rolls
- 16 savoy cabbage leaves
- 280g firm tofu, grated
- 1 spring onion, finely chopped
- 1 large carrot, grated
- 2 garlic cloves, minced
- 13g fresh ginger, minced
- 3 tbsp light soy sauce
- 2 tbsp sesame oil
- 1 tbsp flour
- 10g fresh coriander, finely chopped
- 10g fresh mint, finely chopped
- 1 red chilli, finely chopped
- 30g vermicelli noodles, cooked to packet instructions and roughly chopped
For the spicy gochujang sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp sesame seeds
- 2 tbsp gochujang
Method
- Begin by gently snapping off 16 leaves from your savoy cabbage, making sure none of them split.
- Blanch the cabbage leaves into a pot of boiling water for 5 minutes or until soft but not falling apart.
- Remove and leave to cool. Then, slice out the stems by cutting a triangle into the leaf (see video for reference). Set them aside.
- To make your filling, place a frying pan on medium heat with a drizzle of vegetable oil, add in your grated tofu, spring onion, carrot, garlic, ginger, soy sauce, and sesame oil. Fry for 5 minutes, stirring frequently.
- Meanwhile, cook your vermicelli noodles to packet instructions, then drain them, and roughly chop them with scissors.
- Next, add in your coriander, mint, chilli, and chopped vermicelli noodles to your tofu mix frying pan. Give everything a good stir and then set aside.
- Now time to assemble. Get a cabbage leaf and lay it down on a clean surface. Place a spoonful of the filling at the bottom of the leaf, nearest the stem, and wrap up the leaf into a secure roll. Press on all sides of the roll to keep it firm and in shape. Repeat this step for the other 15 cabbage leaves and set them aside.
- Place your cabbage rolls into your steamer and cook for 6 minutes.
- Meanwhile, combine your sauce ingredients in a small bowl, ready to serve!
- Once your cabbage rolls are hot, serve up with your sauce and enjoy!
