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.
Soy-Sambal Chutney:
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.
Cook’s Note
Beverage: Hot Jasmine tea
Tools You May Need
Copyright 2000, Ming Tsai, All Rights Reserved
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.