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.
  • 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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