Rice Cooker Tofu and Mushroom Cabbage Rolls

An alternative fuss-free way of blanching whole cabbage leaves is to leave them immersed for 5 to 8 minutes in a deep bowl of hot water until the leaves soften.

Serves: 6Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 16 napa cabbage leaves
  • 1 tsp. oyster sauce
  • 2 Tbsp. water
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1 Tbsp. vegetable oil
  • 1 cup finely diced brown mushrooms (or shiitake)
  • 1 cup finely diced celery
  • 1 pack (about 12 oz.) regular firm tofu, completely drained
  • 1 tsp. cornstarch

Directions

  • Add water to rice cooker, cover, and set to Cook. When the water boils, add the cabbage, blanch 15 seconds (just to soften the leaves for easy wrapping), remove, and set aside to cool. Clean out the rice cooker.
  • Mix oyster sauce, water, salt, and pepper in a bowl.
  • Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add mushrooms and celery and fry for 3 minutes until the vegetables become tender, covering rice cooker occasionally in the process of frying.
  • Add the oyster sauce mixture, cover the rice cooker, and simmer for about 1 minute until sauce reduces completely. Dish out and set aside to cool.
  • Mash the tofu in a deep mixing bowl. Add the cooked mushrooms and celery and the corn flour, and mix well. Drain final mixture thoroughly.
  • Lay the cooled cabbage leaves on a flat surface (you can use 2 leaves so they partially overlap each other to increase the length of the roll). Spoon 1 to 2 tablespoons of tofu mixture onto the cabbage leaves (1 tablespoon for 1 leaf, 2 tablespoons for overlapped leaves). Fold up the edges and roll up the cabbage leaves to enclose the tofu mixture. Place the cabbage rolls on a plate that fits into the steamer insert or basket. Cover the cabbage rolls with plastic wrap to prevent excess condensation during steaming.
  • Clean out the rice cooker and wipe dry. Add water to the rice cooker to about the 3-cup mark. Cover the rice cooker and set to Cook. When the water in the rice cooker boils, place the steamer insert or basket that holds the tofu cabbage rolls over the boiling water. Cover the rice cooker and steam for 5 minutes.
  • When ready to serve, slice up the rolls into smaller pieces.