This clever vegan main uses pickled cabbage to roll up sticky, marinated tofu, fresh veggies and brown rice. Dipped in the perfectly balanced sweet, salty and spicy sauce, these rolls make the ideal summer lunch or dinner.
2 tsp finely grated fresh ginger
60ml (1 ⁄4 cup) hoisin sauce
2 tbsp Chinese cooking wine
300g firm tofu, drained, cut into 8 thick batons
2 tsp sesame oil
60ml (1 ⁄4 cup) rice wine vinegar
2 tsp caster sugar
Pinch of table salt
8 large wombok (Chinese cabbage) leaves, bases trimmed
170g (1 cup) cooked brown rice
1 red capsicum, deseeded, thinly sliced
1 large carrot, peeled, cut into matchsticks
125g snow peas, thinly sliced
8 fresh coriander sprigs
Thinly sliced fresh red chilli, to serve
5 Method Steps
Step 1Place ginger
(2 tsp finely grated fresh ginger), 1 tbsp hoisin
(60ml (1 ⁄4 cup) hoisin sauce) and 1 tbsp wine
(2 tbsp Chinese cooking wine) in a shallow dish. Add tofu
(300g firm tofu, drained, cut into 8 thick batons). Turn to coat. Cover. Place in the fridge for 30 minutes to marinate.
Step 2Meanwhile, combine the remaining hoisin and wine
(60ml (1 ⁄4 cup) rice wine vinegar) in a small bowl.
Step 3Heat oil
(2 tsp sesame oil) in a large non-stick frying pan over medium-high heat. Cook tofu, brushing with marinade from the dish, for 2 minutes each side or until caramelised. Transfer to a plate.
Step 4Fill a large heatproof bowl with boiling water. Combine the vinegar, sugar
(2 tsp caster sugar), salt
(Pinch of table salt) and 2 tbsp water in a separate large bowl. Working with 2-3 leaves
(8 large wombok (Chinese cabbage) leaves, bases trimmed) at a time, blanch in boiling water for 10 seconds. Use tongs to transfer leaves to vinegar mixture for 30 seconds to pickle. Drain on paper towel.
Step 5Place leaves on a clean work surface. On each leaf, 2cm from base, arrange rice
(170g (1 cup) cooked brown rice), capsicum
(1 red capsicum, deseeded, thinly sliced), carrot
(1 large carrot, peeled, cut into matchsticks), snow peas
(125g snow peas, thinly sliced), a tofu slice and coriander
(8 fresh coriander sprigs). Drizzle over 1 ⁄2 teaspoonful hoisin mixture. Carefully roll up, tucking in edges. Serve with remaining hoisin mixture and chilli
(Thinly sliced fresh red chilli, to serve).