Steamed Vegetarian Tofu Roll With Soy Sambal Chutney Recipes

VEGETARIAN STEAMED DUMPLINGS

Vegetarian Steamed Dumplings image

Provided by Alton Brown

Time 1h2m

Yield 35 to 40 dumplings

Number Of Ingredients 16

Ingredients

1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

Steps:

Preheat the oven to 200 degrees F.
Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

MING'S SESAME TOFU AND CUCUMBER SALAD WITH SOY SAUCE EGGS

Ming's Sesame Tofu and Cucumber Salad with Soy Sauce Eggs image

Provided by Ming Tsai

Categories appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons rice wine vinegar
2 tablespoons thin soy sauce
2 tablespoons tahini
1 tablespoon sesame seed oil
1 teaspoon sugar
1/2 cup canola oil
2 tablespoons sliced scallions, green part only
1 packages firm tofu, cut into 1/2-inch cubes
1 package enoki mushrooms
1 cucumber peeled, seeded and 1/16-inch slices
1/4 cup toasted sesame seeds, for garnish
6 soy sauce eggs, recipe follows
6 eggs
2 cups soy sauce
1 cup water
1 slice ginger
1/2 teaspoon five-spice powder

Steps:

In a mixing bowl, whisk together vinegar, soy, tahini, sesame oil, and sugar. Drizzle in canola oil to emulsify. Season. Toss with scallions, tofu, mushrooms, and cucumbers. Check for flavor. Plate salad and garnish with wedges of soy sauce eggs.
Soft boil the eggs to the just-coagulated stage, and placed immediately in cold water.
Tap eggs gently all over to cover with cracks.
Add the eggs to pot filled with 1 cup soy sauce and 1 cup water (enough to cover 6 eggs), 1 slice of ginger, and half teaspoon of five-spice powder. Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour.
Crack open the eggs and peel them, then slice into wedges.

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