Steamed Vegetarian Tofu Roll with Soy-Sambal Chutney

Deselect All

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

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