Go Back
–+ servings

Stuffed Cabbage with Gochujang Tofu in Miso Broth

This is a classy dish that can be whipped together in 30 mins. Its elegant and packed with flavour and nutrition, its a beautiful way to level up a grounding miso soup! If you want to make an easier version, just slice up the cabbage into ribbons and fry off with the tofu, rather than stuffing it.

Takes 30 minutes

Serves 3

Ingredients
 

Gochujang Tofu Stuffed Cabbage

  • 250 g cooked rice
  • 250 g firm tofu
  • 3 tbsp gochujang OR 1 tbsp tomato puree, ½ tsp smoked paprika, ½ tsp chilli powder, 1 tbsp tamari, 1 tbsp maple syrup, pinch salt
  • 2 tbsp tamari
  • Juice ½ lemon
  • 1 tbsp Sesame oil
  • ½ thumb sized piece of ginger
  • 2 scallions
  • ½ red chilli
  • 1 savoy cabbage

Miso Broth

  • 2-3 tbsp miso paste white or red, depending on preference
  • 2 tsp dried seaweed powder or a few pieces of dried wakame
  • 2-3 slices of fresh ginger
  • 1 tbsp maples syrup
  • 1 tbsp tamari/ soy sauce
  • 1 Litre veg stock
  • Salt and pepper to taste

Instructions
 

  • Crumble up the tofu, mix the ingredients together for the paste if you dont have guacujang. Finely slice the scallions or green onions. Finely dice the ginger and red chilli

Blanch Cabbage Leaves:

  • Fill a saucepan with just boiled water and a pinch of salt.
  • Blanch cabbage leaves for 3-4 minutes, then remove and rinse in cold water to stop them from cooking further.

Prepare Filling:

  • Heat a wide-bottomed frying pan over high heat.
  • Add 1 tbsp sesame oil, followed by the crumbled tofu, rice and pinch of salt. Cook for 4-5 minutes, stirring regularly.
  • Once tofu starts to turn golden, add the tamari, grated ginger, scallions, chilli, and guacujang or the dressing. Mix well and cook for an additional 2-3 minutes, stirring regularly. Juice in ½ the lemon and taste and adjust the seasoning to your liking. Transfer this filling to a bowl and rinse the frying pan quickly.

Make the quick fire miso

  • In blender add all the ingredients for the miso and blend till smooth. Taste and adjust the seasoning to your liking. Heat up on the stove till gently boiling.

Assemble Rolls:

  • Lay out 1 cabbage leaf and carefully cut the thick part of the stem as its often too tough to eat. place approximately 2 tbsp of the tofu and mushroom filling in the centre.
  • Carefully roll up the cabbage, folding in the sides as you go to create a mini burrito-like shape. Repeat with remaining cabbage leaves and filling.

Serve:

  • Add 1-2 cabbage dumplings to a bowl and carefully pour in the warm miso
Print Recipe