Description
Check out these Vietnamese-inspired Napa Cabbage Rolls with a tasty tomato sauce! Packed with crumbled tofu, mushrooms, and veggies, they're a flavorful and filling dish that can be enjoyed with rice or as a snack.
Ingredients
- 1 napa cabbage
- Sesame seeds (garnish)
Filling
- 150g Shiitake mushroom
- 400g Tofu
- 1 Carrot
- 1/2 Onion
- 1 tsp mushroom seasoning (sub with half amount of salt)
- 1 tbsp vegan oyster sauce
- Pinch of black pepper
Tomato Sauce
- 3 tomatoes
- 2 shallots
- 1 tsp mushroom seasoning
Instructions
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Shred the napa cabbage leaves. Boil them in water for 1 minute, then remove to an ice bath.
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Make the filling: thinly slice the shiitake mushroom, carrot and onion. Crumble the tofu. Stir fry the mushrooms, tofu, carrot, and onion for 1-2 minutes with the mushroom seasoning, vegan oyster sauce and black pepper.
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Remove the tough inner part, then add 2 tbsp of the filling to the cabbage leave. Roll the cabbage roll, until all ingredients run out.
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In a pan on medium heat, add the oil, sliced shallot and tomato slices. Mash the tomato until it becomes a sauce, add more water to thin out. Add the cabbage rolls to the sauce, pouring the sauce on top. Close the lid and cook for a 5-10 minutes.
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Serve on a plate.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Meal
- Method: stovetop
- Cuisine: Vietnamese, Chinese