Sticky tofu cabbage rolls

 


Sticky tofu cabbage rolls

Ingredients (15)

2 tsp finely grated fresh ginger

60ml (1/4 cup) hoisin sauce

2 tbsp Chinese cooking wine

300g firm tofu, drained, cut into 8 thick batons

2 tsp sesame oil

60ml (1/4 cup) rice wine vinegar

2 tsp 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

Method

Show ingredient quantity

Step 1

Place ginger, 1 tbsp hoisin and 1 tbsp wine in a shallow dish. Add tofu. Turn to coat. Cover. Place in the fridge for 30 minutes to marinate.

Step 2

Meanwhile, combine the remaining hoisin and wine in a small bowl.

Step 3

Heat oil in a large non-stick frying pan over medium-high heat. Cook tofu, brushing with marinade from the dish, for 2 minutes each side or until caramelised. Transfer to a plate.

Step 4

Fill a large heatproof bowl with boiling water. Combine the vinegar, sugar, salt and 2 tbsp water in a separate large bowl. Working with 2-3 leaves at a time, blanch in boiling water for 10 seconds. Use tongs to transfer leaves to vinegar mixture for 30 seconds to pickle. Drain on paper towel.

Step 5

Place leaves on a clean work surface. On each leaf, 2cm from base, arrange rice, capsicum, carrot, snow peas, a tofu slice and coriander. Drizzle over 1/2 teaspoonful hoisin mixture. Carefully roll up, tucking in edges. Serve with remaining hoisin mixture and chilli.

Reviews

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more