Dinner Party Show Stoppers Mains Mains Vegetarian Oriental Recipes

Oriental Layered Cabbage Cake With Stir-Fried Smoked Tofu and Vegetable Rice

Name: Oriental Layered Cabbage Cake With Stir Fried Smoked Tofu and Vegetable Rice
Prep time: 1 h
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: European
Ingredients: 1 Head Savoy cabbage; 6 Chinese cabbage leaves (or use 2 savoy cabbages); 1 cup cooked jasmine rice; Cooking oil; 6 cloves garlic minced; 150g Green beans chopped thin rounds; 150g Chopped pak choi; 150g Carrots, blitz in food processor; 225g Tin of bamboo shoots chopped fine; 5 Large dried Chinese mushrooms, boil 20 mins and chop finely in a food processor; 225g Tin of water chestnuts chopped fine; 200g Smoked tofu, chopped fine – I used @taifuntofu; 6 Spring onions chopped thin rounds; 5 tbsp Soya sauce; 2 tbsp Oyster sauce; 4 tbsp Hoisin sauce; 1 tbsp Sesame oil; 3 tbsps Shaoxing wine; 1 tbsp Dark soya sauce; 2 tsps Sugar; ¼ tsp White pepper; SERVING SAUCE; 2 tbsp Hoisin sauce; ¼ tsp Black vinegar; ½ tsp Sesame oil; 2 tbsps Water; Guilin chilli sauce to taste – Lee Kum Kee brand

by Zarina February 21, 2021

February 21, 2021

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Steamed whole cabbage leaves are layered inside a soufflé dish. This was followed by layers of stir-fried, finely diced smoked tofu and crunchy vegetables in the most deliciously delicately spiced hoisin sauce with hot steamed jasmine rice and more steamed cabbage middle. It had the perfect balance of flavors and was just dreamy.

Definitely, a labor of love with the chopping involved and the layering, but the result was worth the effort. I love that moment of anticipation just before turning out the soufflé dish… then seeing the perfect, beautiful cabbage leaf on top and slicing through to see those gorgeous layers.

Oriental Layered Cabbage Cake With Stir Fried Smoked Tofu and Vegetable Rice

Serves: 6 Prep Time: 1 Hour Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

1 Head Savoy cabbage

6 Chinese cabbage leaves (or use 2 savoy cabbages)

1 cup cooked jasmine rice

Cooking oil

6 cloves garlic minced

150g Green beans chopped thin rounds

150g Chopped pak choi

150g Carrots, blitz in food processor

225g Tin of bamboo shoots chopped fine

5 Large dried Chinese mushrooms, boil 20 mins and chop finely in a food processor

225g Tin of water chestnuts chopped fine

200g Smoked tofu, chopped fine – I used @taifuntofu

6 Spring onions chopped thin rounds

5 tbsp Soya sauce

2 tbsp Oyster sauce

4 tbsp Hoisin sauce

1 tbsp Sesame oil

3 tbsps Shaoxing wine

1 tbsp Dark soya sauce

2 tsps Sugar

¼ tsp White pepper

SERVING SAUCE

2 tbsp Hoisin sauce

¼ tsp Black vinegar

½ tsp Sesame oil

2 tbsps Water

Guilin chilli sauce to taste – Lee Kum Kee brand

Instructions

Pre-heat oven to 200℃

Cut the core out of the cabbage and remove the largest outer leaves

Bring a large pan of water to a boil and blanch leaves for 2 minutes, immediately running under a cold water tap carefully after

Spread the leaves out to dry on kitchen towels, set aside

Heat a little oil in a wok over high heat and sauté garlic, green beans, pak choi, and carrots for 2-3 minutes

Add mushrooms, bamboo shoots, water chestnuts, tofu, and spring onions, cook a further few minutes

Add all sauces, sugar, and pepper, stir fry for another few minutes until all combined and heated through

Do not overcook. Try to keep the vegetables crunchy, set aside

Grease the bottom and sides of a deep soufflé type dish, arrange the prettiest and biggest leaf on the bottom

Remember you will flip the dish, so put the pretty side of the leaf down facing the bottom

Place another leaf on top and up the sides of the dish all around

Add a layer of rice about 1/2” thick, press down with a spatula, then add a layer of vegetables, press down with a spatula, add a double layer of cabbage leaves in the middle of the cake

Repeat until you reach the top or run out of filling

Finish with a cabbage on top, make sure you tuck the leaves into the dish all around to create a perfect shape

Bake in the oven for 40 minutes, rest

Mix ingredients for serving sauce in a bowl together set aside

Invert a serving plate over the soufflé dish and flip

Cut cake carefully into slices and serve immediately, drizzling serving sauce and more Guilin chilli sauce over the top

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

cabbage cabbage cake rice tofu

Oriental Layered Cabbage Cake With Stir-Fried Smoked Tofu and Vegetable Rice

Oriental Layered Cabbage Cake With Stir Fried Smoked Tofu and Vegetable Rice

Ingredients

Instructions

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