Napa cabbage wraps -- big, crunchy leaves of napa cabbage stuffed with a flavorful tofu-mushroom filling -- are an easy, delicious spin on lettuce wraps!
In a small bowl, whisk together the vinegar, soy sauce, garlic, ginger, and sesame oil.
Use the large side of a box grater to grate your block of tofu.
In a large bowl, combine the tofu, mushrooms, and sauce mixture. Toss to coat, then add the cornstarch and toss again.
Heat a large, nonstick frying pan over medium-high heat, and add the tofu mixture along with all of the liquid from the bowl. Let the tofu cook, stirring occasionally, until the liquid cooks down and the filling is a little bit browned, about 12 to 15 minutes. Transfer to a serving bowl and toss with the 1 chopped green onion.
Assemble the wraps.
Divide the filling between your plates along with 2 to 3 Napa cabbage leaves per plate. Serve the toppings in separate bowls on the side. To assemble, spoon about 3 tablespoons of filling into a cabbage leaf, add toppings of choice, fold, and eat.
Video
Notes
Nutritional information doesn't include the toppings, since the amount you use will vary by taste so much.Store leftover components separately. They'll keep for 3 to 5 days in the fridge.