Cabbage Rolls Coated with Tempura Flour and Pan-Fried - A Different Experience from Cabbage Pancakes

Steps

1. 1

   Place tofu on paper towels for 10 minutes to drain out the moisture.

2. 2

   Cut tofu into 8 rectangular sticks and season with salt and black pepper.

3. 3

   Separate enoki mushrooms into pieces, rinse, and drain in a colander.

4. 4

   Detach 8 outer leaves from baby napa cabbage and blanch in boiling water with 1T sea salt for 3 minutes.

5. 5

   Remove cabbage leaves, refresh in cold water, and drain in a colander.

6. 6

   Heat olive oil in a pan and cook the seasoned tofu sticks until golden on all sides.

7. 7

   Place 1 tofu stick and some enoki mushrooms on each cabbage leaf and roll them up tightly.

8. 8

   Beat 2 eggs with a pinch of salt to form the egg wash.

9. 9

   Coat each cabbage roll in tempura flour and egg wash, then pan-fry until golden. Serve with a dipping sauce made from brewed soy sauce 2T, vinegar 1T, minced garlic 0.5T, and oligosaccharide syrup 1T.