Ingredients
24 Napa cabbage leaves
4 green onions
10 - 15 mushrooms
2 carrots
1 block of tofu
¼ cup soy sauce
2 tbsp maple syrup
1 tbsp sesame oil
1 tbsp cornstarch mixed with 1/4 cup water
For the glaze:
1 tbsp gochujang
¼ cup soy sauce
2 tbsp maple syrup
1 tbsp sesame oil
1 tbsp cornstarch mixed with 1/4 cup water
Directions
Step 1
Rinse cabbage leaves and blanch in boiling water for about 5 minutes until softened. Drain and set aside.
Step 2
For the filling, heat a pan over medium heat. Add green onions, mushrooms, carrots, and crumbled tofu. Sauté until softened, then add soy sauce, maple syrup, and sesame oil. Stir in cornstarch mixture and cook until thickened. Let cool.
Step 3
Place a spoonful of filling at the base of each cabbage leaf, fold in the sides, and roll tightly.
Step 4
Heat a large pan with oil over medium heat. Pan-fry rolls until golden on all sides.
Step 5
In a small saucepan, mix gochujang, soy sauce, maple syrup, and sesame oil. Add cornstarch mixture and simmer until thick.
Step 6
Pour the glaze over the rolls, garnish with green onion, and serve warm.
