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

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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.

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