 Steamed Vegetarian Tofu Roll With Soy-Sambal Chutney
Copyright, 2000, Ming Tsai, All Rights Reserved
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
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 sauti pan coated lightly with oil, sauti the onions and ginger
until soft, about 3 minutes. Add the sambal, soy, and vinegar. Set aside.
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
|
