INGREDIENTS: • - About 15 napa cabbage leaves • -2 carrots • - 10 mushrooms • - 4 spring onions • - 2 minced garlic cloves • - 1 block of tofu • - 1 cup cooked rice • - 1/2 cup gluten free soy sauce • - 1/4 cup rice vinegar INSTRUCTIONS: • Cut off the bottom white part of the cabbage leaves and set aside for later. Cook the leaves in boiling water for 2 minutes and transfer immediately into ice cold water. Place on a towel and let dry. • Meanwhile, dice the bottom parts of the cabbage, carrots, mushrooms and spring onion. Fry spring onion and garlic until fragrant, add the rest of the veggies and crumble in the tofu. Fry for a couple of minutes until tender, add cooked rice, soy sauce and rice vinegar until mix well. • Place one Napa leaf on a wooden board, add a tbsp of th