Yields 8 pieces
1 block firm tofu 300 g (cut)
40 g cashew nuts (baked or roasted)
½ cup edamame (japanese soy beans) blanched & husk removed
8 pcs water chestnuts (peeled & roughly chopped)
1 tbsp sesame oil
1 tbsp olive oil
1 clove garlic (chopped)
200 g enoki mushrooms (removed roots & rinsed)
½ tsp salt
½ tsp pepper
8 pcs vietnamese rice paper wraps (16 cm size)
8 pcs dried seaweed sheets
dipping sauce:

8 g ginger (skinned and grated)
2 tsp light soy sauce
½ of an orange (juiced)
1 tsp molasses

Recipe Courtesy of
Asian Food Network

Tofu and Mushroom Wrap

An easy, light and delicious meal or snack that can be prepared in less than half hour.

Difficulty: Easy

Preparation: 20 min
Cook: 5 min
Clean up: 5 min

Steps: 4 steps
16 Ingredients

Difficulty: Easy
Steps: 4 steps
16 Ingredients

Preparation: 20 min
Cook: 5 min
Clean up: 5 min

Instructions

Fry mushrooms
- In a heated pan, add olive oil and garlic to fry.
- Then add Enoki mushrooms and sauté with salt and pepper until slightly softened. Remove and set aside.

Chop tofu, cashew, Edamame and water chestnuts
- Place tofu, cashew nuts, Edamame and water chestnuts into a blender and pulse a few times to chop them coarse (not fine).
- Add sesame oil and mix well. Set the mixture aside.

Make the wrap
- Soak a sheet of Vietnamese rice paper, briefly in cold water to moisten and drain the excess water with a clean towel before placing it on a flat board.
- Place a dried seaweed sheet at the bottom edge of rice paper wrap. Spoon some Enoki mushrooms and tofu mixture on top of the seaweed sheet.
- Tuck the sides in tightly and roll the wraps to contain the filling. Repeat for the remaining wraps and filling

Make dipping sauce
- In a bowl, combine ginger, light soy sauce, orange juice and molasses. Stir well to mix and fully dissolve the molasses

Plate and Serve!

Serve the wraps with the sauce (Pre-cut into bite sizes when serving for easy consumption).

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Reviews

Name: Tofu and Mushroom Wrap
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H5M0S
Total time: P0Y0M0D0H25M0S
Yield: Yields 8 pieces
Cuisine: Asian
Ingredients: 1 block firm tofu 300 g (cut); 40 g cashew nuts (baked or roasted); ½ cup edamame (japanese soy beans) blanched & husk removed; 8 pcs water chestnuts (peeled & roughly chopped); 1 tbsp sesame oil; 1 tbsp olive oil; 1 clove garlic (chopped); 200 g enoki mushrooms (removed roots & rinsed); ½ tsp salt; ½ tsp pepper; 8 pcs vietnamese rice paper wraps (16 cm size); 8 pcs dried seaweed sheets; dipping sauce: 8 g ginger (skinned and grated); 2 tsp light soy sauce; ½ of an orange (juiced); 1 tsp molasses