Steamed Vegetarian Tofu Roll with Soy-Sambal Chutney |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 cup mung bean noodles, 1 small package, soaked in hot water until soft, drained |
8 each black mushrooms, rehydrated, de-stemmed and julienned |
1 small bamboo shoot, julienned, fresh or in water (if canned, buy whole and soak in water overnight, then rinse well) |
2 ounces black moss (hair vegetable), in and out of hot water and rinsed |
1 teaspoon sesame oil |
1 tablespoon cilantro, chopped |
1 jalapeno, de-stemmed, minced |
4 sheets tofu skin, cut in half lengthwise, each piece about 4 by 10 inches |
1 cup lightly brewed jasmine tea |
soy-sambal chutney, recipe follows |
1 small red onion, minced |
1 teaspoon ginger, minced |
1 tablespoon sambal |
1 tablespoon naturally brewed soy sauce |
1 tablespoon rice vinegar |
Directions:
1. In a bowl, mix together the noodles, black mushrooms, shoots, moss, sesame oil, cilantro, and jalapenos. Lay out tofu skin lengthwise away from you. Start 2 inches up from the bottom of the tofu and spread a thin layer over the bottom half. Fold 2 inches at a time away from you. The last couple of folds will not have filling on the tofu. Repeat. Place rolls, folded side down on a plate and soak with tea. Place in hot steamer for 20 to 30 minutes until hot and soft.
2. Pull the plate from the steamer and transfer rolls to 4 plates, 2 rolls per plate. Top with quenelle of chutney.
3. Beverage: Hot Jasmine tea
4. Soy-Sambal Chutney:
5. In a small saute pan coated lightly with oil, saute the onions and ginger until soft, about 3 minutes. Add the sambal, soy, and vinegar. Set aside.
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