Stuffed Cabbage Rolls

These cabbage rolls resemble vegan dumplings but even better (and healthier). The fillings are robust, savory, and have a "meaty" texture, all enveloped in sweet and succulent cabbage leaves. They're pan-seared to achieve a touch of golden color and a hint of charred flavor, then finished with a glossy, umami-rich garlic sauce

• 4 to 5 Cabbage leaves
• 400g firm tofu
• 1 cup cooked rice
• 1 medium carrot, diced
• 1 small capsicum, diced
• 2 spring onion, chopped
• 2 garlic cloves, chopped
• 1 tsp fresh ginger, chopped

• 4 tbsp soy sauce
• 2 tbsp sweet chili sauce
• 2 teaspoon rice vinegar
• 1 tsp crispy chili (optional)
• 1 tsp brown sugar

1. Trim off the root of the cabbage, carefully take off the leaves one by one Bring a pot of water to boil, blanch the leaves for about 5 minutes or so until soft and flexible, yet not soggy! Drain them and let them cool down.
2. In a large non-stick frying pan, heat a drizzle of oil over medium-high heat, sauté the spring onion, carrots, capsicum, garlic and ginger for about 5 minutes until cooked and soft. Use your hands to crumble the tofu into the pan and add your rice. Season with soy sauce and vinegar, stir and fold to mix everything untill all liquid is gone.
3. Trim off the hard stem part of each cabbage leaf, add about 1 1/2 tablespoon fillings to the bottom of the leaf, roll up until you get to the wider part of the leave, then fold up both sides to the center, and continue to roll all the way up, repeat till all ingredients are used up;
4. Clean the frying pan then heat another drizzle of oil, pan-fry the cabbage rolls for 2-3 minutes each side until golden brown, do NOT flip too often, let one side crisp up and sear before flip to the other side.
5. Meanwhile, in a saucepan, make the sauce by mixing all ingredients and cooking on medium heat for about 5 minutes until reduced and sticky.
6. Transfer all pan-fried cabbage rolls to a plate then pour on the sauce, garnish with sesame seeds and green part of spring onion. Enjoy!