Easy Vegetarian Napa Cabbage Rolls with Tofu and Veggies
Wholesome and easy to make! These vegetarian Napa Cabbage Rolls are filled with tofu and vegetables for a light, satisfying meal. Give them a try!
Equipment
Ingredients
Instructions
- Prepare the Ingredients: Wrap the napa cabbage leaves in cling wrap and microwave for 4-5 minutes until they are tender. Carefully remove and pat dry any excess moisture with a paper towel. Finely chop the carrot and shiitake mushrooms. Microwave them for 2 minutes to soften slightly.
- Make the Filling: In a bowl, beat the egg. Add crumbled tofu, carrots, shiitake mushrooms, panko, salt, and pepper and combine well to make tofu fillings.
- Assemble the Rolls: Take one napa cabbage leaf and place a spoonful of the tofu filling in the center. Fold in the sides and roll it tightly, securing the filling inside. Repeat with the remaining leaves and filling.
- Cook the Rolls: Place the rolled cabbage in a pot. Add vegetable bouillon powder, a pinch of salt, and water. Bring the mixture to a boil over medium heat.
- Simmer: Cover the pot and reduce the heat to low. Let the rolls simmer for 15 minutes.
- Serve: Once cooked, transfer the rolls to a bowl and enjoy them warm.
Notes
- Storage: Transfer to an airtight container and store in the refrigerator for up to 3-4 days.
- Instead of microwaving, you can boil (blanch) the cabbage leaves for 1-2 minutes to make them soft.
- If the tofu filling feels too soft, add panko a little at a time until it holds together better.
- Choose a pot that fits the rolls well so they don’t move around too much while boiling. An 18cm (7 inches) pot works well for this recipe.
- If the rolls start to open while cooking, use toothpicks to keep them closed. Remove them before serving.
Video
Nutrition
Serving: 1servingCalories: 100kcalCarbohydrates: 9.8gProtein: 8.4g
This nutritional information is estimated and provided for general reference only.