Cabbage Roll Tofu

Ingredients

• 10 pieces of blanched cabbage
• 1 tbsp cooking oil
• Filling: 1 tbsp cooking oil
• 3 pieces of finely sliced ​​red onion
• 200 gr white tofu, mashed
• 50 gr red beans, boiled
• 20 g Moringa leaves
• 1 tsp Royco Mushroom Broth

Tomato sauce

• 1 tbsp cooking oil
• 1/2 tsp Royco Mushroom Broth
• 3 pieces of chopped red onion
• 1 clove of garlic finely chopped
• 5 red chilies, finely chopped
• 3 boiled tomatoes, skin removed, coarsely chopped
• 2 lime leaves, remove the bone and finely slice
• 1 tbsp tamarind water

How to make

• 1. Tomato sauce: heat oil, saute onion and garlic until fragrant.
• 2. Enter the cayenne pepper, boiled tomatoes, and lime leaves. Cook until the tomatoes are crushed.
• 3. Add tamarind, and Royco mushroom broth, mix well. Remove, set aside.
• 4. Filling: heat the oil, saute the onion and garlic until fragrant. Add tofu, red beans, Moringa leaves, and Royco Mushroom Broth. Cook while stirring evenly. Lift and divide into 8 equal parts, set aside. Remove the thick bones of each sheet of cabbage.
• 5. Give 1 tablespoon of the contents in the middle. Fold the envelope shape, roll it while compacting. Repeat until the ingredients run out. Heat the oil, arrange the cabbage on the dipan and cook until fragrant and browned. Serve with chili

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