Recipe-Steamed Vegetarian Tofu Roll w Soy-Sambal Chutney

[Guest guest]

I haven't tried it, but this sounded pretty good.

Steamed Vegetarian Tofu Roll with Soy-Sambal Chutney

 

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 (I can't imagine where to find this, but I'm going to

look... anyone know?)

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

 

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.

 

Pull the plate from the steamer and transfer rolls to 4

plates, 2 rolls per plate. Top with quenelle of chutney.

Beverage: Hot Jasmine tea

 

Soy-Sambal Chutney:

1 small red onion, minced

1 teaspoon ginger, minced

1 tablespoon sambal

1 tablespoon naturally brewed soy sauce

1 tablespoon rice vinegar

 

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.

 

In Vino Veritas,

*´¨) Janis Abbe

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