Move over, letttuce wraps. NAPA CABBAGE WRAPS are coming for you! 🤩

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola oil is more budget-friendly.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are nut-free, while pumpkin seeds can be less expensive.

Press the tofu really well.

Grate the block of tofu using the large side of a box grater into tiny pieces.

Chop the mushrooms into bite-sized pieces.

Combine rice vinegar, sesame oil, soy sauce, fresh ginger, and fresh garlic in a bowl to make the ginger garlic sauce.

Mix everything together really well.

Pour the shredded tofu and chopped mushrooms into a large bowl.

Pour the ginger garlic sauce over the tofu and mushrooms and toss everything together.

Sprinkle cornstarch over the mixture to help thicken the sauce and make the tofu crispy.

Transfer the mixture to a frying pan on medium-high heat and spread it out.

Stir and turn the mixture a few times to ensure nothing sticks and to achieve a browned tofu mushroom mixture.

Remove the pan from the heat and stir in some green onions, allowing them to wilt slightly from the heat.

Grab a couple of leaves of crisp napa cabbage and spoon the tofu filling onto them.

Sprinkle on fresh green onion, cilantro, and chopped peanuts for crunch.

Serve as an appetizer or as an entree with rice or noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens