Tofu Rolls with Doenjang Sauce Recipe
Tofu Rolls with Doenjang Sauce Recipe, a healthy and flavorful dish featuring cabbage and beet leaf wraps filled with tofu, rice, and a savory Korean-inspired Doenjang sauce. Perfect for vegetarians and lovers of wholesome, bold flavors!
Tofu Rolls with Doenjang Sauce Recipe, perfect for any occasion. These rolls are made with tender cabbage and beet leaves wrapped around a flavorful filling of tofu, green onions, soy sauce, and rice. The rolls are then paired with a rich, savory Doenjang (Korean soybean paste) sauce, enhanced with garlic, chili powder, peanut butter, and a touch of sweetness. This dish offers a delightful combination of textures and bold flavors, making it an ideal choice for a wholesome meal or appetizer. Perfect for vegetarians and anyone who loves Korean-inspired cuisine!
Ingredients
- 300g tofu
- 2 tbsp green onion (finely chopped)
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp cooked rice
- 6 cabbage leaves
- 6 beet leaves
- 2 tbsp green onion (finely chopped)
- 1 tbsp minced garlic
- 1/2 onion (finely chopped)
- 1 tsp red chili powder
- 1 tbsp Doenjang (Korean soybean paste)
- 200ml water
- 1 tbsp peanut butter
- 1 tsp sugar
Nutritional Information
- Calories: 180
- Protein: 10g
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrate: 15g
- Fiber: 3g
- Sugar: 3g
- Sodium: 350mg
- Cholesterol: 0mg
Directions
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Finely chop 1 green onion and 1/2 onion. Cut the tofu into 3/4-inch pieces, microwave for 1 minute, and drain the excess liquid.
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Heat a pan, add the drained tofu, and lightly fry it. Push the tofu to one side of the pan. Add 1 tbsp oil and the chopped green onion. Lightly fry the green onion and then mix it with the tofu. Add 1 tbsp soy sauce and 1 tsp sugar to the pan, mixing well. Stir in the cooked rice and combine everything thoroughly. Remove from heat and set aside.
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Wash the cabbage and beet leaves thoroughly. In a pot of boiling water with 1 tbsp salt, blanch the leaves for 2 minutes. Transfer the leaves to a bowl of cold water to cool, then pat them dry.
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Take one cabbage leaf, place 1 tbsp of the tofu mixture on it, and roll it up. Repeat the process with the beet leaves, creating a total of 12 rolls.
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In a pan, sauté 2 tbsp green onion, 1 tbsp minced garlic, and 1/2 chopped onion. Add 1 tsp red chili powder, 1 tbsp Doenjang, 200ml water, 1 tbsp peanut butter, and 1 tsp sugar. Cook until well combined.
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Pour the Doenjang sauce into a baking dish. Place the cabbage and beet rolls into the dish with the sauce. Serve warm.
