Tofu and Water Chestnut Stuffed Cabbage Rolls with Ginger Broth

Ingredients

• 1 savoy cabbage
• 400 g firm tofu
• 225 g tinned water chestnuts
• 100 g short grain rice
• 30 g fresh ginger
• 3 clove garlic clove
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 400 ml vegetable stock
• 4 spring onions

Method

1. 1

   Cook the rice in boiling water for 10 minutes, drain. Pat the tofu dry and crumble finely. Drain and finely chop the water chestnuts. Grate the ginger and crush the garlic.

2. 2

   Blanch 8 large cabbage leaves in boiling water for 2 minutes until pliable. Drain and spread flat.

3. 3

   Mix together the tofu, rice, water chestnuts, ginger, garlic, 2 tbsp soy sauce and sesame oil. Divide between the cabbage leaves and roll up, tucking in the sides.

4. 4

   Place the rolls seam-side down in a wide, deep baking dish or casserole.

5. 5

   Mix the stock with the remaining soy sauce and pour around the rolls. Cover tightly with foil or a lid and bake at 180°C (fan 160°C) for 30 minutes.

6. 6

   Slice the spring onions and scatter over the rolls. Serve straight from the dish with extra soy sauce and steamed jasmine rice.