A you might have already guessed it, I love Asian food. Not only are their dishes full of flavours but they are so pretty and so much fun to make. Dumplings and vegetables are some of my favourite things on their menu. So as an "almost" vegan, Asian food provides me with lots of variety and options.

I'm not a big fan of tofu. Honestly, meh. First of all, I don't like soy and I don't like having too much of it. I tried cooking tofu, I tried grilling it and I tried steaming it and I'm just not the biggest fan. With that being said, I think I finally found a dish that requires lots of tofu and is actually SO good!

I've been following Woon Heng on instagram for quite a while and if you love to cook Asian food I highly recommend you give her page a look! I found this recipe on her page and tweaked it a little bit to my liking.

If you decide to give this dish a try I would love to know your comments and if you like them! You can leave your review in the comment section below.


20 Napa cabbage leaves, cleaned & white part trimmed off⁣
14oz extra firm tofu, drained & mashed (remove all excess water)
1/4 cup chopped carrot⁣
1/4 cup frozen peas⁣
4 mushrooms⁣, diced
4oz water chestnuts, diced
1 teaspoon cornstarch⁣
Coconut oil
Sesame oil
Salt & Pepper to taste⁣

Broth Ingredients

1 cup veggie stock
1 teaspoon stir fry sauce/soy sauce
Salt & Pepper to taste⁣
Toasted sesame oil

Szechuan Dipping Sauce Ingredients (optional)

1/4 cup low-sodium soy sauce (low in salt is very important)
2 tbsp maple syrup or brown sugar
1 tbsp chili garlic sauce
1 tbsp rice vinegar
1/2 tsp crushed red pepper flakes
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp Chinese five spice powder (optional)


To make the filling: Add a tablespoon of coconut oil to a large pan. Sauté the diced mushrooms until aromatic, then add the diced carrots and stir-fry for about 2 mins over low-med heat. Add the mashed tofu, peas & chestnuts to the pan and keep grilling everything for about 10 minutes. Make sure to keep mixing so it doesn't burn. Add some salt, pepper and 2 teaspoons of sesame oil to add some flavour to the mix and continue to stir-fry everything until the tofu starts grilling.

Remove the vegetables and place in a large bowl and let cool. Taste for salt and adjust if needed. Using a spatula, mix in cornstarch until all incorporated & set aside.⁣

Bring a large pot of water to boil & season with a pinch of salt. Blanch cabbage leaves for about 1 min or until slightly soft. Remove & pat dry with a paper towel. ⁣

To make the cabbage roll, take about 1-2 tablespoons of filling & form it into a thick log shape. Place the filling in the middle of the cooked cabbage leaf, then roll to wrap it. Continue until you are done with all the mixture, then steam the rolls over high heat for 8-10 mins.⁣

Meanwhile, make the sauce by adding veggie stock in a shallow pot & bring it to boil. Season it with stir fry sauce/soy sauce. When the rolls are done steaming, drain the extra liquid (if any) & then ladle the sauce over.

In another small pan, add 1 teaspoon of coconut oil and 1 tsp of sesame oil and cook on high. Remove as soon as the oil starts heating and you can see fumes come up. Drizzle over the cabbage rolls.

Finally, use the dipping sauce to dip the cabbage roll in for extra flavour.


Notes: When I made this recipe the first time I didn't grill the tofu and it was quite bland. Grilling the tofu is what will give these cabbage rolls the most flavour. So make sure to really grill it well and don't be afraid to add extra spices if you'd like.

Also, the Szechuan sauce happens to be one of my favourite dipping sauces. It can also be used in asian salads. If you have any left over, place it in the 
fridge for another day. It's a great sauce to use if you make some Rice Paper Vegetable rolls or dumplings. 

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