Steamed cabbage and tofu parcels

Ingredients

• Cabbage (raw)400g
• Firm tofu (raw)300g
• Carrots (raw)120g
• Ginger (raw)12g
• Simple soy sauce (canned)25ml
• Olive oil (raw)10ml
• Rice (dry)140g
• Recipe water (raw)280ml

Method

1. Separate broad leaves from 400g cabbage, keeping the edible trimmed ribs. Dip leaves into simmering processing water for 2–3 minutes until flexible, then drain. Shave thick ribs level with the leaf using a knife; chop ribs finely for the filling.
2. Pat dry 300g firm tofu and crumble into pea-sized pieces. Grate 120g carrots, mince 12g ginger and mix with tofu, chopped cabbage ribs, 25ml simple soy sauce and 10ml olive oil. Squeeze excess moisture from the mixture if it releases a puddle.
3. Divide filling between the leaves, using about 3 tablespoons per medium leaf. Fold in sides and roll snugly. Place seam down in a shallow heatproof dish on a rack above simmering processing water; cover and steam for 15–18 minutes until the leaves are tender and the centre filling is hot throughout. Patch a torn leaf with a second piece before rolling; do not stack tightly.
4. Rinse 140g rice and cook with 280ml recipe water using the packet ratio in a covered pot over low heat for 12–18 minutes after boiling, until tender. Rest for 5 minutes, then serve with the parcels and their hot dish juices. On one burner cook rice first and steam parcels immediately afterward.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.