Wild Betel Leaf Rolls with Mushrooms and Tofu

Name: Wild Betel Leaf Rolls with Mushrooms and Tofu
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Vietnamese
Ingredients: Silken tofu 2 piece; Pepper 1 teaspoon; White sugar 1 teaspoon; Shiitake mushrooms 15 g; Wild betel leaves 15 leaf; Oil 2 tablespoon; Vegetarian seasoning powder 2 teaspoon; Wood ear mushrooms 10 g

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Tofu wrapped in wild betel leaves is wonderfully fragrant and rich, and gives vegetarians all the nutrition they need. Looking at this dish, who would dare say vegetarian food is bland and lacking in nutrients? These vegetarian betel leaf rolls can be served simply with white rice, with rice noodles and soy sauce to cut the richness, or – for something different – rolled in rice paper with fresh herbs.

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Ingredients

Time

45 minutes

Servings

Level

Medium

Ingredients

Silken tofu 2 piece

Pepper 1 teaspoon

White sugar 1 teaspoon

Shiitake mushrooms 15 g

Wild betel leaves 15 leaf

Oil 2 tablespoon

Vegetarian seasoning powder 2 teaspoon

Wood ear mushrooms 10 g

Implementation Steps

Soak the shiitake and wood ear mushrooms in water until soft, then cut into thin strips. Heat 1/2 tablespoon of oil in a pan and, once hot, stir-fry both kinds of mushroom until golden and fragrant.

Put the tofu and stir-fried mushrooms in a bowl, add 3 shredded betel leaves and season to taste. For 2 pieces of silken tofu, I use 2 teaspoons vegetarian seasoning powder, 1 teaspoon sugar and 1 teaspoon pepper. Then crush the tofu and mix it well with the other ingredients.
You can adjust the amount of betel leaf in the filling to suit you and your family – more leaves give more fragrance, but I only add a moderate amount since there's another layer of betel leaf on the outside.

Place some tofu filling on a betel leaf and roll it up tightly.
Keep the dark green upper side of the leaf facing outwards so the leaves look a prettier green after frying. If you have leftover tofu filling, you can use it to stuff bitter melon or tomatoes, or roll it into spring rolls… all delicious.

Put the remaining oil in a non-stick pan (there's no need to deep-fry, which would make them greasy). Gently add the betel leaf rolls and fry until the leaves cling to the tofu filling and give off their distinctive aroma, then transfer to a plate lined with kitchen paper.