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.

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.

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.

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.

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!