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Smoked tofu and chilli cabbage rolls




Source of Recipe


Ross Dobson, King of the Grill






Recipe Introduction


serves 4





List of Ingredients



• 8 lge Chinese cabbage (wom bok) leaves
  
• 100g smoked tofu, roughly grated
  
• 115g bean sprouts
  
• 155g grated carrot
  
• 1 tsp finely grated fresh ginger
  
• 1 small red chilli, finely sliced
  
• 1/2 cup finely chopped coriander leaves and stalks
  
• 2 tbs tamari (Japanese soy sauce)
  
• 1 tsp sesame oil
  
• 1 tbsp rice vinegar
  
• 1/2 tsp sugar
  
• 1 tsp gluten free cornflour (cornstarch)
  






Instructions



1. Bring a large saucepan of water to the boil. Add the cabbage leaves, turn heat off and set aside for 2 minutes- the leaves will be tender but bright green.
   
2. Drain well, rinse under cold water until completely cool/ Drain then trim any thick ends off the cabbage leaves. Lay the leaves on a clean cloth on a work surface and leave to dry.
   
3. Combine tofu, sprouts, carrots, ginger, chilli, coriander in a bowl. Combine tamari, sesame oil, vinegar, sugar, cornflour in another bowl then pour mixture over the vegetables. Season to taste with freshly ground black pepper then stir to combine.
   
4. Place about 1/2 cup of the filling on the broad end of a cabbage leaf. Fold the end over the filling, then fold the sides in, rolling to enclose the filling, and finishing at the stem of the leaf. Don't wrap too tightly and don't worry if some of the filling sticks out the sides. Repeat with the remaining filling and leaves to make 8 rolls.
   
5. Tear off eight pieces of foil, large enough to fully wrap the cabbage rolls. Lay them on a flat surface. Brush the top of each piece of foil with grapeseed oil. Roll each of the cabbage rolls up in a sheet of foil, twisting the ends to seal.
   
6. Preheat a barbecue hotplate to medium. Sit the cabbage rolls on the hotplate and cook for 10 minutes, turning every few minutes. Serve the rolls on a platter to be unwrapped at the table
   






Final Comments


I am tempted to try adding in soaked dry mushrooms :)