Napa Cabbage Tofu Rolls (白菜豆腐卷)
Blanched napa cabbage leaves rolled around a savory tofu, shiitake, and edamame filling. The V-cut on the stem is the one trick that makes everything work.
If you have ever ordered stuffed tofu rolls at a dim sum restaurant and wondered how they get so delicate and clean — this is how. Blanched napa cabbage leaves, a savory tofu and shiitake filling with edamame, rolled like a little burrito and frozen raw. They steam up silky and tender every single time.
The trick nobody tells you: there is a thick tough stem at the bottom of every napa cabbage leaf. Cut a V-shape and remove it before you roll. Without that cut, the stem snaps in the middle and the whole roll falls apart. That one cut is the difference between a beautiful roll and a mess.
Part of the Prep Raw, Eat Fresh system. Full guide and sauce recipes at the hub post.
Ingredients
Per container — double for family meal prep.
- 6–8 large outer napa cabbage leaves, kept whole
- ½ block (about 200g) extra-firm tofu (老豆腐), drained and mashed
- 6–8 dried shiitake mushrooms — soaked 20 min, squeezed dry, finely minced
- 100g shelled edamame, thawed if frozen
Seasoning:
- 1 tbsp light soy sauce (生抽)
- ½ tbsp vegan oyster sauce or mushroom sauce
- 1 tsp sesame oil
- ¼ tsp white pepper
- 1 tsp mushroom powder (菌菇鲜)
- Salt to taste
- 1 tsp cornstarch
Directions
Prep Raw — Sunday
- Cut a V-shape to remove the thick center stem from each cabbage leaf. Do not skip this step.
- Blanch leaves in boiling water 30 seconds until pliable. Ice bath immediately. Drain and pat dry.
- Make filling: combine mashed tofu, minced shiitake, edamame, and all seasoning. Mix until combined and slightly sticky. Taste and adjust salt.
- Roll: lay a leaf flat, stem end closest to you. Place 50–80g of filling near the stem. Fold sides inward, roll away from you tightly.
- Place seam-side down in container. Press lightly to flatten the base. Seal and freeze.
Steam Fresh — Weeknight
- Remove from freezer. Steam directly from frozen.
- Start checking at 20 minutes. Ready when cabbage is fully tender and a skewer through a center roll feels hot on your wrist. Always check a center roll — they take longer than the outside ones.
- Drizzle with soy sauce and sesame oil. Serve with Garlic Dipping Sauce (recipe at hub post).
Fresh made, not frozen: start checking at 8–10 minutes.
⚠️ Tilt the lid away from you when opening to check. Stand back and let steam clear before reaching in.
Chinese Mom Tips
💚 Chinese Mom Tip: Filling amount is flexible — 50g for smaller rolls, 80g for bigger. Leftover filling? Freeze it separately and use it to stuff tofu puffs another day. Nothing wasted.