Steamed Vegetarian Tofu Roll with Soy-Sambal Chutney

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  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  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.

Soy-Sambal Chutney:

  1. 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