Steamed Napa Cabbage Rolls with Tofu Veggie Fillings Recipe (with Video)

Preparation of Cabbage Leaves
1. Trim off the root of the cabbage, carefully take off the leaves one by one.
2. Bring a pot of water to boil, blanch the leaves for 1 minute or so until soft and flexible, yet not soggy! Then quickly run them under cold water to cool down.
3. Lay them between two kitchen towels or cheesecloth etc to dry.
Preparation of Filling
1. In a large non-stick frying pan, heat a drizzle of oil over medium-high heat, sauté the scallion white parts and garlic till fragrant for about 2 minutes.
2. Cut 10 slices of carrot and stamp them into flowers, chop the rest.
3. Add the chopped carrot and broccoli to the pan, cook till soft.
4. Use your hands to crumble the tofu into the pan, continue to mash and break apart with your spatula, season with tamari/soy sauce, coconut amino, and vinegar, stir and fold to mix everything.
5. Add in the cooked brown rice and frozen corn, continue to combine and stir with your spatula, till all liquid is gone.
6. Stir in the arrowroot powder, mix it in well and continue to stir and fold till a slightly sticky filling is formed, mix in the scallion green parts, season with salt and white pepper to taste, set aside.
Assembling and Cooking the Cabbage Rolls
1. Trim off the hard stem part of each napa cabbage leaf, add about 1 1/2 tablespoon fillings to the bottom of the leaf, pat the filling to form a firm ball, and place a slice of carrot flower on top.
2. Roll up until you get to the wider part of the leaf, then fold up both sides to the center, and continue to roll all the way up, shape and gently squeeze with your hands to form a ball, and repeat till all ingredients are used up.
3. Transfer the napa cabbage rolls into a steaming basket, steam for 10 minutes.
Serving Suggestions
1. Serve hot with your preferred dipping sauce, I used a sweet chili sauce, you can also use chili oil, soy sauce, duck sauce, etc.