Cabbage egg rolls

Baked tofu:
Drain two blocks of firm tofu.  Wrap in paper towels and place under a plate with something heavy on top to press the liquid out. Prepare marinade.

1 cup soy sauce
2 TBS grated fresh ginger
2 tsps toasted sesame oil
1 clove garlic, minced

After tofu is pressed (30 minutes), slice and place in glass baking dish and cover with marinade. (Reserve 1/4 cup marinade for dipping sauce).  Bake at 350 for 20 minutes, turning tofu halfway through.

Filling:

1 large onion, chopped
1 medium sized cabbage, red or green, chopped

Saute onion and cabbage in a few tsps of canola oil. Mix often and add a 1/4 cup water and cover with lid to steam for a bit. Cook until soft.

1 tsp grated fresh ginger
1 cup frozen edamane beans

Add these to the cabbage.

Egg Rolls:

Once everything is ready to assemble, add a slice of tofu to the center of a wrapper, top with cabbage mixture, wrap, then sauté in layer of canola oil over medium heat until crispy on both sides. Dilute reserved marinade with rice vinegar and use as dipping sauce.  Can serve with TJs frozen rice packets (only 3 minutes to microwave!).