Cut the tofu into cubes and place in a pan with water. Bring to the boil until the tofu rises to the surface of the water. Drain the water and add the tofu to a food processor. Mince the tofu into small pieces. In a small pan dry roast the pine nuts until golden taking care not to burn them. Remove from the heat and set aside.
Heat wok over a high heat until hot before adding the oil, mushrooms chilli and crushed coriander root. Stir-fry for 4 minutes.
Add the minced tofu and stir-fry for a further 2 minutes.
Add the shoyu and most of the shallots (reserving some for decoration).
Stir through the lemon, pine nuts and coriander leaves.
Carefully separate the cabbage leaves trying to keep them whole. Steam the leaves in a bamboo steamer for 5 minutes.
Fill each cabbage leaf with the soy mixture - top with chopped shallots and if desired extra soy for seasoning.
Health Note: Cabbage is part of the cruciferous family of vegetables. It contains numerous antioxidants and is believed to be particularly beneficial to protect against cancer of the colon.