1 4.5-ounce block (125g) firm tofu, very finely diced
1 and 1/2 cup (about 150g) cauliflower rice
1/4 cup (60ml) soy sauce
2 tbsp (30ml) maple syrup
2 tbsp (30ml) lime juice
1 tsp (5ml) sesame oil
1 tsp cornstarch
1/8 tsp sambal oelek (or 1/2 tsp sriracha)
1/4 cup fresh green onions, or basil, chopped (optional)
Start by preparing the cabbage leaves. Bring a large pot of water to a boil. Once boiling, add the cabbage leaves and cook for 1-2 minutes. Remove from heat and transfer to a large bowl filled with cold water. Let it sit for one minute and then drain. This will help the leaves keep their vibrant green color. If using lettuce leaves, skip this step and just wash the leaves.
Heat the oil in a non-stick skillet over medium heat. Once hot, add the garlic and ginger and sautée for 2 minutes. Add the red bell peppers, mushrooms, and diced tofu, and cook for another 5-7 minutes.
Add the riced cauliflower, cover and cook for 5-7 minutes, or until the cauliflower is soft.
In the meantime, prepare the sauce. In a small mixing bowl, whisk together the soy sauce, maple syrup, lime juice, sesame oil, cornstarch, and sambal oelek.
Add the sauce to the skillet and stir until well combined. Cook for another minute and remove from heat. Stir in the chopped green onions (or basil).
Divide the cauliflower rice filling between the three cabbage leaves (or lettuce) and roll tightly. Serve immediately.