Tofu Stuffed Cabbage Wraps

Crunchy, yummy and healthy. A rare combo. And best describes Sonal Gupta's enticing tofu-cabbage preparation. 

Ingredients

• ½ tsp oil
• 1 cup chopped tofu, extra firm, cut into small ½-inch cubes
• 1 green chilly, finely chopped

Ingredients, continued

• 2 tbsp finely-chopped red bell peppers
• 1 tbsp minced ginger + extra for garnish
• 1 small pod garlic, minced
• ½ tbsp soy sauce

Ingredients, continued

• 3 tbsp chopped fresh green dhania or coriander leaves or cilantro + extra for garnish
• 1 tbsp unsalted peanuts, dry roasted
• Salt to taste, just a pinch (soy sauce will also add salt)

Ingredients, continued

• A few firm, broad pieces cabbage, cut evenly into triangle or circular cup shape.
• 1-2 tsp lemon juice

Method

• Heat the oil over low heat in a frying pan and add the ginger, garlic, chilly.
  Saute for 30-45 seconds.
  Turn up the heat a little and add the red bell peppers and most of the coriander leaves (reserve a little for garnish).

Method, continued

• Saute for a minute more.
  Now add the cubed tofu and toss well.
  Pour in the soy sauce, add salt, if required, and toss further.

Method, continued

• Lower the heat and let it grill for 3-4 minutes, tossing occasionally, to crisp the tofu.
  Take off heat and keep aside.

Method, continued

• Lay the cabbage pieces on a microwavable plate and microwave for 30-45 seconds to soften but not limp.
  Pat dry with kitchen towel.
  Place the cabbage leaves on a flat surface or serving platter.
  Place 1-2 tbsp tofu filling in the centre of each cabbage leaf.

Method, continued

• Garnish each with a little coriander leaves, the dry roasted peanuts and a little ginger.
  Serve warm.
  Serves 2-3.

Tips
Have the tofu filling as salad without the cabbage leaves.
Opt for paneer instead of tofu.
You may substitute cabbage with lettuce.