Healthy Cabbage Rolls with Tofu
Healthy Cabbage Rolls with Tofu

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, healthy cabbage rolls with tofu. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Healthy Cabbage Rolls with Tofu is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Healthy Cabbage Rolls with Tofu is something which I’ve loved my entire life.

You will love these healthy salad rolls, served with a spicy peanut-lime dipping sauce. While I think spring rolls are fairly easy to assemble, you'll want to have all of your fillings chopped and ready to go ahead of time. You can save time by using pre-shredded cabbage. In this recipe, cabbage, red pepper, and carrots are stir fried and tossed with crispy tofu, and served with grain of choice for healthy vegan stir fry.

To begin with this recipe, we have to prepare a few ingredients. You can cook healthy cabbage rolls with tofu using 16 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Healthy Cabbage Rolls with Tofu:
  1. Take 300 grams Firm tofu
  2. Take 2 Fish sausage
  3. Get 8 leaves Cabbage
  4. Take 1/2 medium Onion
  5. Prepare 1 Egg
  6. Get 1 2/3 tsp Salt (to pre-season)
  7. Make ready 2 strips Dried kanpyo gourd strips（if you have them）
  8. Take 300 ml Water
  9. Make ready 2 tsp Instant bouillon granules
  10. Take 1 pack Shimeji mushrooms
  11. Make ready 1 can Canned crushed tomatoes
  12. Get 2 tbsp plus Ketchup
  13. Make ready 2 leaves Bay leaf
  14. Make ready 1 Salt and pepper - for final seasoning
  15. Take 1 Grated cheese
  16. Prepare 1 Dried parsley

Cabbage Rolls are something I've always wanted to try, but never quite got around to making. When I was recently invited to a fall potluck at a friend's. Mango salsa cabbage wraps with crispy baked tofu and an irresistible peanut sauce. These salad wraps are light and delicious!

Instructions to make Healthy Cabbage Rolls with Tofu:
  1. Tear the tofu into rough chunks, wrap in kitchen paper towels and place in a heat-proof container. Microwave for 5 minutes in a 600 W oven to get rid of the excess moisture.
  2. Cool the tofu in a sieve.
  3. Peel the leaves off the cabbage one at a time. This is easier and neater if you cut through the root end of the stalks first.
  4. Put the cabbage leaves on a slightly moistened heatproof plate, cover with a moistened kitchen paper towel and microwave for 5 to 7 minutes at 600 W.
  5. The microwave time may vary depending on the size of the cabbage leaves, so adjust accordingly. The leaves should be soft enough to wrap around the filling.
  6. In the meantime, finely chop the onions, cut the root end off the shimeji mushrooms and pull apart, and cut the fish sausage into wrappable lengths.
  7. If you are using fat fish sausages, cut them in half lengthwise.
  8. When the cabbage leaves have cooled, shave off some of the thick stalk. Chop up the shaved off stalk part to put into the cooking liquid.
  9. When the tofu has cooled transfer to a bowl, add the onion and pre-seasoning salt and mix well with your hands. Divide into 8 portions.
  10. Put the mixture from Step 9 along with a piece of sausage on the front half of the cabbage, roll once then fold in the right side of the leaf.
  11. Roll again and fold over the left side of the leaf, and finish rolling. Put the rolled seam side down and tie securely with a piece of the kanpyo gourd strip.
  12. Put the cabbage rolls from Step 11, the water and bouillon into a pot and bring to a boil over high heat. Add the chopped up cabbage stalk and close with a tight fitting lid. Simmer on low heat for 40 minutes.
  13. Adjust the seasoning at the end with salt and pepper. Serve on a plate, optionally sprinkled with grated cheese and parsley, and it's done.

Mango salsa cabbage wraps with crispy baked tofu and an irresistible peanut sauce. These salad wraps are light and delicious! I've shared my technique for crispy baked tofu already (the trick is to toss the tofu with a tiny bit of oil and some arrowroot starch or corn starch). These healthy salad rolls — stuffed with crispy peanut tofu, shredded cabbage, carrots, mint, cilantro, and vermicelli noodles and served with a peanut-lime You're never too old for a chocolate popsicle, but at least you can try to make them a little healthier. Tofu keeps them creamy and delicious without.

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