Stuffed Cabbage Rolls

1 small carrot
6 shitake mushrooms
2 stalks spring onions
200 g extra firm tofu
200 g brown rice
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp 5-spice
Sauce
1-2 tsp chili oil
1 tsp vegan oyster sauce
1 tsp light soy sauce
1 tsp mushroom seasoning
1 tsp corn starch +1/4 cup water
Instructions
In a wok or skillet, heat sesame oil over medium heat.
Add carrots, mushrooms, crumbled tofu and spring onions. Saute until vegetables are tender.
Add in brown rice. Add soy sauce, 5-spice and salt (if needed) to the filling. Mix well.
Separate the Napa cabbage leaves and blanch them in boiling water for 1-2 minutes. Remove and set aside to cool.
Cut the end of the cabbage leaf. Place a spoonful of the filling in the centre of the leaf.
Fold the sides of the leaf over the filling, then roll it up from the bottom, creating a tight bundle.
Repeat with the remaining leaves and filling.
Panfry the cabbage rolls in some olive oil until lightly brown. Arrange the cabbage rolls on a serving platter.
Mix the ingredients needed for the sauce over the pan and stir until it thickens.
Pour it over the cabbage rolls, you can have this on its own or serve it with rice. Enjoy!
Nutrition Information (per serving)
Calories: 250 kcal
Carbohydrates: 30g
Protein: 8g
Fat: 10g
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