These napa cabbage rolls are made by wrapping tofu fillings with tender napa cabbage and simmering it. It's hearty and so delicious!
These napa cabbage rolls are made with tofu. It's healthy, and the seasoning is light, but it will make you satisfy.
If you take a bite, you will enjoy tender napa cabbage, fluffy tofu, and savory soup altogether.
- This recipe is for you if:
- You love napa cabbage.
- You are looking for a napa cabbage rolls recipe.
- You are looking for a vegetarian napa cabbage recipe.
All right, let me show you how to make it. If you want to check the recipe, please jump to the recipe card below. Let's get started!
About this recipe
- Japanese napa cabbage rolls recipe
- Inside is tofu fillings
- Vegetarian recipe
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Napa cabbage
- Tofu fillings: Carrot, shiitake mushrooms, tofu, panko (bread crumbs), egg, and salt and pepper
- Soup: Vegetable bouillon, salt, and water
🔪Instructions
Ok, let me walk you through how to make it step by step. You can also watch this video.
- Napa cabbage: Wrap napa cabbage leaves in cling wrap and heat in the microwave for 4-5 minutes until tender.
- Other vegetables: Cut carrots and shiitake mushrooms into small pieces and heat in the microwave for 2 minutes.
- Mash tofu: Beat an egg in a bowl, add tofu, and mash.
- Tofu fillings: Add carrots, shiitake mushrooms, panko, salt, and pepper and mix well to make tofu fillings. (If the tofu fillings are not firm enough, add panko gradually to make it more firm.)
- Wrap: Remove the moisture on napa cabbage with kitchen paper, place the leaves, put the tofu fillings on it. (If the size of tofu fillings is too big, it won't be rolled with napa cabbage, so make it small.)
- Wrap: Close both ends so that the tofu does not pop out, and roll it.
- In a pot: Place napa cabbage rolls in a pot. (9 pieces in an 18 cm pot)
- Bring to a boil: Add bouillon, salt, and water and bring to a boil over medium heat.
- Simmer: Cover and simmer on low heat for 15 minutes.
The seasoning is light, but the napa cabbage soaks the soup, and it's delicious.
Napa cabbage might be difficult to chew for small children, so it's better to cut it into small pieces before eating.
You can substitute other vegetables with onions, lotus roots, broccoli, shimeji mushrooms, and so on. Also, it would be great to add tomato juice if you are looking for variations.
For storage, store in the fridge for about 3 days.
Thanks for Stopping By
I hope you will like the recipe!
You will feel warm and relaxed after eating. Serve with bread or rice and enjoy these vegetarian napa cabbage rolls!
Thank you for taking the time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More napa cabbage recipes
📖 Recipe
Vegetarian Napa Cabbage Rolls
Print Pin RateIngredients
- 8 to 10 Napa cabbage leaves
Tofu filling
- ¼ Carrot, 50g
- 3 Shiitake mushrooms, 75g
- ½ Firm tofu, 150g
- 3 tablespoon Panko, 10g/45ml
- 1 Egg
- a pinch of Salt and Pepper
Soup
- 2 teaspoon Vegetable bouillon powder, 5g/10ml
- a pinch of Salt
- ¾ c and 1tbsp Water, 200g/200ml
Instructions
- Napa cabbage: Wrap napa cabbage leaves in cling wrap and heat in the microwave for 4-5 minutes until tender.
- Other vegetables: Cut carrots and shiitake mushrooms into small pieces and heat in the microwave for 2 minutes.
- Tofu fillings: Beat an egg in a bowl, add tofu, and mash. Add carrots, shiitake mushrooms, panko, salt, and pepper and mix well to make tofu fillings.
- Wrap: Remove the moisture on napa cabbage with kitchen paper, place the leaves, put the tofu fillings on it, close both ends so that the tofu does not pop out, and roll it.
- Bring it to a boil: Place napa cabbage rolls in a pot, add bouillon, salt, and water and bring to a boil over medium heat.
- Simmer: Cover and simmer on low heat for 15 minutes.
Video
Notes
- Equipment: Staub pot 18cm
- Storage: It will last in the fridge for 3 days.
- Substitute: You can substitute other vegetables with onions, lotus roots, broccoli, shimeji mushrooms, and so on. Also, it would be great to add tomato juice if you are looking for variations.
- If the tofu fillings are not firm enough, add panko gradually to make it more firm.
- You can boil napa cabbage in a pot. If the white stem is hard, it won't be easy to wrap, so heat it until it becomes tender.
Jenn
I don't own a microwave. Do you have any suggestions what to do instead of microwaving in this recipe? I'm guessing I could lightly fry the carrots and mushrooms. I'm thinking steaming or parboiling the cabbage. What do you suggest would work best?
JURI
Hi Jenn, thanks for your comment. I use the microwave to save time, but Yes, you could fry the carrots and mushrooms and steam the cabbage. I think steaming the cabbage taste a bit better than parboiling. I hope it helps!
Nicole
Can leftovers be froze?
JURI
Yes, you can freeze them. Store them with the soup in an airtight container and microwave when eating.