Cabbage Rolls
Napa cabbage and green cabbage are blanched and stuffed with carrots, cucumbers, mint leaves, and tofu. Served with a gochujang peanut sauce.
Ingredients
- 12 large cabbage leaves
- 7 oz. firm tofu (half a block), cut into thin rectangles about ¼-inch thick
- 1 tbsp cornstarch for coating the tofu
- 1 tbsp sesame oil
- 1 carrot, julienned
- 1 cucumber, julienned
- 20-25 mint leaves
gochujang peanut sauce
- 3 tbsp peanut butter
- 1.5 tbsp tamari or soy sauce
- 1 tbsp rice vinegar
- ½ tbsp lime juice (or juice from ½ a lime)
- 1 tbsp gochujang
- 1 inch ginger, grated
- water to thin
Instructions
- Bring water in a tall pot to a boil. Set up a bowl with ice cold water. Boil cabbage for 2 minutes, in batches if necessary. Submerge the cabbage in the cold water to prevent further cooking. Let the cabbage cool until it's comfortable to handle.
- Heat sesame oil in a nonstick pan over medium heat. Mix the cornstarch with a pinch of salt in a bowl. Lightly coat the tofu in the cornstarch and pan fry until both sides are crisp and golden. It should take 3-4 minutes per side.
- To make the sauce, simply mix all the ingredients in a small bowl. Add water to thin.
- Cut off the stem of the cabbage if it makes it easier to roll. Add carrots, cucumbers, mint leaves, and tofu. Drizzle some gochujang peanut sauce on the tofu. Fold in the sides of the cabbage and roll.