Vietnamese Tofu, Shiitake & Coriander Rice Paper Wraps
A tasteful Vietnamese vegetarian delight!
- Serves: 8 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 10 mins
1 Tbsp (15 ml) finely chopped fresh ginger
1 Tbsp (15 ml) sunflower oil
250 g firm tofu, drained and cut into 2 cm strips
250 g shiitake mushrooms, sliced
2 Tbsp (30 ml) soy sauce
1 Tbsp (15 ml) mirin
8 rice paper wraps
2 carrots, peeled and sliced into thin strips
1 cucumber, seeded and sliced into thin strips
15 g 1 handful coriander
15 g 1 handful mint
sweet chilli sauce to serve
Heat a pan over medium heat and gently fry the ginger in the oil for a few seconds. Add the tofu and mushrooms and fry until golden. Add the soy sauce and mirin and allow to reduce. Remove the tofu and mushrooms from pan and keep to one side until cool. Remove the pan from the heat and allow vegetable mixture to cool.
Place 1 rice paper wrap in a bowl of warm water for about 15 seconds to soften. Once soft, remove from the water, place on a clean surface and pat dry using paper towels.
Place a few strips of carrot, cucumber and some coriander and mint in the middle of the wrap and top with a little of the tofu mixture. Fold in the ends and roll up firmly to enclose the filling. Repeat with the remaining wraps.
Serve with a sweet chilli dipping sauce.