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Ingredients

  • 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
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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.
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
  • Easy
  • 20 min
  • 5 min
  • 5 min
  • 4 steps
  • 16 Ingredients
  • Easy
  • 4 steps
  • 16 Ingredients
  • 20 min
  • 5 min
  • 5 min

Instructions

  1. 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.
    Fry mushrooms

  2. 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.

    Chop tofu, cashew, Edamame and water chestnuts

  3. 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 the wrap

  4. 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).

Plate and Serve!
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Ingredients
  • 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

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