Korean Tofu & Mushroom Mandu (Low-Carb)

Ingredients

• 14 oz block Extra-firm tofu, crumbled
• 8 oz oz Cremini mushrooms, finely chopped
• 12 large leaves Napa cabbage leaves (for wrappers)
• 4 stalks Green onions, minced
• 3 cloves cloves Garlic, minced
• 1 tbsp tbsp Ginger, grated
• 2 tbsp tbsp Coconut aminos
• 1 tsp tsp Gochugaru (Korean chili flakes)(optional)
• 1 egg Egg, beaten
• 3 tbsp tbsp Avocado oil
• 1/2 tsp tsp Salt
• 1/4 tsp tsp Black pepper

Instructions

1. 1

   Bring a large pot of water to a boil. Blanch napa cabbage leaves 2 minutes until pliable, then plunge into ice water, drain, and pat dry. Set aside as wrappers.

2. 2

   Press excess moisture from crumbled tofu with a clean towel. Heat 1 tbsp avocado oil in a skillet over medium-high heat and cook tofu 5-7 minutes until lightly golden and dry.

3. 3

   Add remaining oil, mushrooms, garlic, and ginger to the skillet. Cook 6-8 minutes until mushrooms release and evaporate their moisture. Stir in green onions, coconut aminos, gochugaru, salt, and pepper. Cool filling 10 minutes, then mix in beaten egg to bind.

4. 4

   Lay a cabbage leaf flat, place 1-2 tablespoons of filling at the base, fold in the sides, and roll up tightly. Repeat with remaining leaves and filling.

5. 5

   Heat a nonstick skillet over medium heat with a thin layer of oil. Place mandu seam-side down and pan-fry 3-4 minutes until bottoms are golden and crackly.

6. 6

   Add 1/4 cup water to the skillet, cover, and steam 4-5 minutes until filling is heated through. Uncover and crisp 1-2 more minutes. Serve hot.

7. 7

   Total active time: about 60 minutes prep plus 15 minutes cook.