Boil the cabbage in hot water for about 3 minutes until translucent, then cool it down.

Mash half a block of tofu in a non-oily pan and cook until the moisture evaporates.

In a mixing bowl, combine half a can of tuna, the dried tofu, and optionally add chopped chili for a spicy kick.

Season the mixture with a pinch of salt and pepper.

Place a spoonful of the tofu-tuna mixture onto a cabbage leaf and roll it tightly.

Beat two eggs to create an egg wash.

Heat oil in a pan, dip the cabbage rolls into the egg wash, and pan-fry until golden brown on both sides.