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Cabbage Wraps

Cabbage leaves


1 onion

4 cloves of garlic

2 inch piece of fresh ginger

1 package firm tofu

6 small carrots cut into matchsticks

2 cups of shredded cabbage

bean sprouts

1/4 cup chopped cilantro (or basil)

toasted peanuts or favorite nut


juice of 2 limes

2 tbsp soy sauce

2 tbsp fish sauce

1 tbsp sambal olek

Begin by measuring out sauce ingredients in a small bowl and put aside.

Have all of your ingredient chopped and ready to go. Once you begin to stir fry, the dish comes together very quickly. I find it easer to just put the onion, ginger and garlic in the food processor (or magic bullet) and make a paste out of it. You can easily dice it instead though.

Slice carrots and finely chop defrosted tofu. A frozen block of tofu will defrost in the microwave in a few minutes. Once dethawed, remove it from it’s package and squeeze out as much of the liquid as you can without breaking the tofu. Freezing and dethawing gives you a chewier texture making it more meat like.

Add 1 tbsp of coconut oil to a heated wok. Begin by frying the onion mixture until the edges start to brown (always use a very high heat with a wok and constantly stir veggies). Add tofu and carrots and stir fry another 5-7 min until carrots begin to soften. Add cabbage and your sauce. Stir fry until veggies are the desired consistency. Remove from heat.

For the cabbage I just microwaved it until it was soft (2 min). This makes it pliable and ready stuff. Place your veggies along the cabbage leaf along with some bean sprouts and a sprinkling of chopped nuts. Roll like you would a burrito.


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