Stuffed Cabbage Leaves

Method

• Slice the tofu into 4 slices. Place it on kitchen towel, place another sheet on top, place a flat weight on top for 30 minutes. This is to take some moisture from the tofu.
• Slice each piece of tofu into small cubes, marinate for a few minutes in some soy sauce.
• Heat a frying pan and fry the tofu in unrefined oil until golden. Toss in a little more soy sauce. Set aside.
• Thoroughly mix the quinoa, tofu, onion, carrot, celery, mushroom and parsley in a mixing bowl. Check the seasoning.
• Shape the vegetables and grain into oblong shapes.
• Blanch cabbage leaves in water for 3 minutes.
• Roll the stuffing up inside the cabbage leaves and fasten with a toothpick to hold together.
• Place the water, rice vinegar and lemon juice in a heavy based pot. Wipe the kombu with a damp cloth to remove the salt and place into the liquid.
• Place the rolled cabbage leaves into the pot. Add a sprinkling of soy sauce, cover, and bring to a boil. Reduce the heat to low and simmer for 15/ 20 minutes until the rolls are soft and tender.
• Arrange the cabbage leaves on a serving platter.
• To Cook Quinoa (pronounced keenwa):
• Wash the quinoa well.
• Place in a pot, 1 part quinoa / 2 parts water.
• Add a pinch of salt.
• Place a lid on top, bring to a boil, lower the heat and simmer for 15 minutes.
• Remove from the heat and set aside for 15 minutes. Do not be tempted to lift the lid. Stir well. If you want to use in a salad rinse in plenty of cold water after standing time and drain well.