Vegan Cabbage Rolls

Prep ingredients

1. Make rice according to instructions (skip this step if you have leftover rice you could use)

2. Put the dried shitake mushroom in a bowl and fill it with boiling water until covered. Then cover with a plate and set aside for 15 minutes

3. Peel off 12 leaves of the napa cabbage and wash with cold water

4. Place the Napa cabbage on a microwave-safe plate and cover it with plastic wrap. Poke a few holes to allow steam to escape

5. Microwave the napa cabbage for 4 minutes or until the stem is easily pierced and set aside 

Make the filling

1. Chop the carrots and green onion finely and add to a large bowl

2. Drain the water from the shitake mushrooms and squeeze out any excess water

3. Finely chop the shitake mushrooms and add to the carrots and onion

4. Take out the tofu and remove any excess water by squeezing it through a cheesecloth or a clean dish towel

5. Add the tofu and the 100g of rice to the bowl 

6. Add in the soy sauce, rice vinegar, sesame oil, sesame seeds, salt, garlic powder, and ginger and mix until well combined

Making the rolls

1. Place one napa cabbage leaf on a flat surface with the stem towards you and add a heaping tablespoon of filling at the bottom middle of the leaf 

2. Roll the cabbage over the filling tightly but make sure not to rip the cabbage.

3. Roll until halfway then fold the sides of the leaf in and continue to roll until the entire leaf is used.

4. Repeat this process with the rest of the leaves or until the filling is completely used

Serve cold or hot by warming it up in the microwave for about a minute