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These cabbage rolls are stuffed with a tofu-vegetable filling and paired with a Chinese-style spicy-savory sauce finished off with homemade chili oil, sesame seeds, and green onions.

You can enjoy these cabbage rolls as a main and pair it with some rice or noodles, or you can also enjoy these as a hearty side dish or appetizer. I used Napa cabbage, which I then blanched then shocked and patting dry. I then made the filling with a mix of tofu, mushrooms, and vegetables!

THESE CABBAGE ROLLS ARE

• Really hearty!
• Customizable – you’re free to add other vegetables to the filling!
• A great way to enjoy your veggies! – and also get some protein from the tofu!

INGREDIENTS YOU’LL NEED TO MAKE THESE STUFFED CABBAGE ROLLS

CABBAGE

• 15 napa cabbage leaves (savoy cabbage also works perfect!)

FILLING

• 1-2 tbsp neutral cooking oil for cooking
• 1 tsp minced ginger
• 2 cloves garlic minced
• 1 scallion sliced (white and green parts separated)
• 3.5 oz mushrooms I used king oyster mushrooms – small diced
• 1 small carrot small diced
• 1/2 small red bell pepper small diced
• 1 lb extra firm tofu , drained and pat dry
• 1-2 tbsp soy sauce adjust to taste
• 1 tbsp vegetarian oyster sauce or more to taste
• 1 tbsp corn starch
• 1 tsp sugar or more to taste
• 1-2 tbsp corn starch – to soak any excess liquid and help bind easier
• Dash ground black pepper
• 2 tsp sesame oil

SAUCE

• 1-2 tbsp soy sauce or more to taste
• 2 tsp sugar
• 3/4 cup room temp water
• 1-2 tsp chili oil or chili sauce of choice, adjust to desired taste (see homemade recipe here)

CORN STARCH SLURRY

• 1/2 tbsp corn starch
• 1 tbsp room temp water

TO SERVE

• Chili oil/chili crisp for topping (see homemade recipe here)
• Toasted sesame seeds for garnish
• Chopped green onions/scallions

HOW TO MAKE THE CABBAGE ROLLS

PREPARE THE CABBAGE

• Separate the leaves from the head of cabbage. You can cut 1-inch off the bottom ends if using napa cabbage since this can be tough and fibrous.
• Prepare a large bowl of water with ice to shock the cabbage after cooking.
• Heat a pot of water. Once it comes to a boil, add the cabbage into the water. Leave to cook until tender (especially the tougher white part), around 2-3 minutes or more — depending on doneness.
• Remove from the water and place the cabbage leaves in the ice bath. Drain from the ice bath and place on some paper towels to remove excess water.
• Repeat this for the remaining cabbage leaves.

COOK THE FILLING

• Heat a medium skillet or non stick pan over medium heat. Add the oil.
• Once hot, sauté the minced ginger, garlic, and white parts of the green onion. Add the mushrooms and sauté for 1-2 minutes on medium high to release moisture.
• Add the carrot and bell pepper and leave to cook until tender, 1-2 minutes.
• Crumble the extra firm tofu with your hands or a fork. Season with soy sauce, veg oyster sauce, pepper, and sugar to taste. Add the corn starch. Mix well. The corn starch will help bind the filling together and also absorb any excess moisture.
• Add the sliced green onions and finish with sesame oil.
• Turn off the heat. Transfer the filling to a bowl to allow to cook for a few minutes.

SAUCE & CORN STARCH SLURRY

• Meanwhile, mix all the sauce ingredients together. Set aside.
• For the slurry, mix the corn starch and water together. Set aside.

PREPARING THE ROLLS

• Place a piece of cabbage on a flat surface.
• Scoop 1-1.5 heaping tablespoon/s of the filling (be sure to pack it well) on the lower part of the cabbage (on the white stalk). Carefully roll the cabbage away from you while tucking the filling in. Fold the left and right sides of the cabbage towards the center to tuck the sides. Roll to seal.
• Repeat this for the rest.

TO COOK THE CABBAGE ROLLS

• Heat the skillet or non stick pan with some oil to lightly cover the surface over medium heat.
• Once hot, add the cabbage rolls and pan-fry for 1-2 minutes or until lightly browned. Flip over and repeat for the other side.
• Transfer the cabbage rolls on a plate.

MAKE SAUCE & SERVE

• In the same pan over low heat, add the sauce mixture. Allow for it to come to a gentle simmer. Mix the corn starch slurry again (since the starch settles at the bottom) then pour the slurry into the sauce.
• Mix well until the sauce starts to thicken from the corn starch. Taste the sauce and feel free to season as needed.

• Remove from the heat and pour over the cabbage rolls.
• Garnish the rolls with sesame seeds, chopped green onions, and more chili oil if desired.
• Serve and enjoy while hot!

Looking for more Vegan Asian recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

MORE RECIPES YOU’LL LOVE

• Chinese Green Bean and Mushroom Stir-Fry
• Vegetable Dumplings
• Tomato and “Egg” Stir-Fry
• Chinese Chive Pies
• Pan-Fried Cabbage and Noodle Buns
• Wontons in Chili Broth
• Scallion and Sesame Buns
• Spicy Cucumber Salad

Cabbage Rolls with Tofu Vegetable Filling (Vegan)

4.67 from 3 votes

These cabbage rolls are stuffed with a tofu-vegetable filling and paired with a Chinese-style spicy-savory sauce finished off with homemade chili oil, sesame seeds, and green onions. These are perfect enjoyed as a main or as a hearty side dish.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Appetizer, Main Course, Sauces, Side Dish, Sides

Cuisine Asian, Chinese, East Asian

Servings 15 rolls

Calories 52 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

CABBAGE

• 15 napa cabbage leaves savoy cabbage also works perfect!

FILLING

• 1-2 tbsp neutral cooking oil for cooking
• 1 tsp minced ginger
• 2 cloves garlic minced
• 1 scallion sliced (white and green parts separated)
• 3.5 oz mushrooms I used king oyster mushrooms – small diced
• 1 small carrot small diced
• 1/2 small red bell pepper small diced
• 1 lb extra firm tofu , drained and pat dry
• 1-2 tbsp soy sauce adjust to taste
• 1 tbsp vegetarian oyster sauce or more to taste
• 1 tbsp corn starch
• 1 tsp sugar or more to taste
• 1-2 tbsp corn starch – to soak any excess liquid and help bind easier
• Dash ground black pepper
• 2 tsp sesame oil

SAUCE

• 1-2 tbsp soy sauce or more to taste
• 2 tsp sugar
• 3/4 cup room temp water
• 1-2 tsp chili oil or chili sauce of choice, adjust to desired taste (see homemade recipe here)

CORN STARCH SLURRY

• 1/2 tbsp corn starch
• 1 tbsp room temp water

TO SERVE

• Chili oil/chili crisp for topping (see homemade recipe here)
• Toasted sesame seeds for garnish
• Chopped green onions/scallions

Instructions

 

CABBAGE

• Separate the leaves from the head of cabbage. You can cut 1-inch off the bottom ends if using napa cabbage since this can be tough and fibrous.
• Prepare a large bowl of water with ice to shock the cabbage after cooking.
• Heat a pot of water. Once it comes to a boil, add the cabbage into the water. Leave to cook until tender (especially the tougher white part), around 2-3 minutes or more — depending on doneness.
• Remove from the water and place the cabbage leaves in the ice bath. Drain from the ice bath and place on some paper towels to remove excess water.
• Repeat this for the remaining cabbage leaves.

FILLING

• Heat a medium skillet or non stick pan over medium heat. Add the oil.
• Once hot, sauté the minced ginger, garlic, and white parts of the green onion. Add the mushrooms and sauté for 1-2 minutes on medium high to release moisture.
• Add the carrot and bell pepper and leave to cook until tender, 1-2 minutes.
• Crumble the extra firm tofu with your hands or a fork. Season with soy sauce, veg oyster sauce, pepper, and sugar to taste. Add the corn starch. Mix well. The corn starch will help bind the filling together and also absorb any excess moisture.
• Add the sliced green onions and finish with sesame oil.
• Turn off the heat. Transfer the filling to a bowl to allow to cook for a few minutes.

SAUCE & CORN STARCH SLURRY

• Meanwhile, mix all the sauce ingredients together. Set aside.
• For the slurry, mix the corn starch and water together. Set aside.
• PREPARING THE ROLLS
• Place a piece of cabbage on a flat surface.
• Scoop 1-1.5 heaping tablespoon/s of the filling (be sure to pack it well) on the lower part of the cabbage (on the white stalk). Carefully roll the cabbage away from you while tucking the filling in. Fold the left and right sides of the cabbage towards the center to tuck the sides. Roll to seal.
• Repeat this for the rest.

TO COOK

• Heat the skillet or non stick pan with some oil to lightly cover the surface over medium heat.
• Once hot, add the cabbage rolls and pan-fry for 1-2 minutes or until lightly browned. Flip over and repeat for the other side.
• Transfer the cabbage rolls on a plate.

SAUCE

• In the same pan over low heat, add the sauce mixture. Allow for it to come to a gentle simmer. Mix the corn starch slurry again (since the starch settles at the bottom) then pour the slurry into the sauce.
• Mix well until the sauce starts to thicken from the corn starch. Taste the sauce and feel free to season as needed.
• Remove from the heat and pour over the cabbage rolls.
• Garnish the rolls with sesame seeds, chopped green onions, and more chili oil if desired.
• Serve and enjoy while hot!

NUTRITIONAL INFO

Serving: 1cabbage roll | Calories: 52kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 192mg | Potassium: 167mg | Fiber: 1g | Sugar: 2g | Vitamin A: 901IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg

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