Steamed Vegetarian Tofu Roll with Soy-Sambal Chutney

• 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
• 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.
2. Lay out tofu skin lengthwise away from you.
3. Start 2 inches up from the bottom of the tofu and spread a thin layer over the bottom half.
4. Fold 2 inches at a time away from you.
5. The last couple of folds will not have filling on the tofu.
6. Repeat.
7. Place rolls, folded side down on a plate and soak with tea.
8. Place in hot steamer for 20 to 30 minutes until hot and soft.
9. Pull the plate from the steamer and transfer rolls to 4 plates, 2 rolls per plate.
10. Top with quenelle of chutney.
11. Beverage: Hot Jasmine tea
12. In a small saute pan coated lightly with oil, saute the onions and ginger until soft, about 3 minutes.
13. Add the sambal, soy, and vinegar.
14. Set aside.

bean noodles, black mushrooms, bamboo shoot, black, sesame oil, cilantro, skin, jasmine tea, soysambal, red onion, ginger, sambal, soy sauce, rice vinegar

Taken from www.foodnetwork.com/recipes/steamed-vegetarian-tofu-roll-with-soy-sambal-chutney-recipe.html (may not work)