Mushroom tofu pockets is a heavenly for those with earthy tastes.
Mushrooms are like meat to vegetarians. My winning dish combines mushrooms, tofu and sushi rice – what more could you want? Serve with Pierre Jourdan Tranquille Rosé.
Recipe by Nicky Gibbs
Mushroom tofu pockets
Ingredients
Rice
- 60ml water
- 15ml rice wine vinegar
- 15ml mirin
- 60ml well-washed
- sushi rice
Oyster mushroom filling
- 5ml sesame oil
- 100g oyster mushrooms, sliced
- 1 garlic clove, thinly sliced
- 5ml mirin
- 2ml soy sauce
- 50ml sushi rice
- 1 tofu pocket
Portobello mushroom filling
- 5ml sesame oil
- 100g Portobello mushrooms, sliced
- 5ml fresh ginger, finely chopped
- 5ml soy sauce
- 10g sushi rice
- 1 tofu pocket
Button mushroom filling
- 5ml sesame oil
- 100g baby button mushrooms
- 10ml fresh ginger, finely chopped
- 5ml soy sauce
- 10ml mirin
- 10ml rice wine vinegar
- 1 tofu pocket
- fresh herbs, to serve
Instructions
To make the rice, heat the water, vinegar and mirin. Add the rice and cover well. Cook on a low heat for 15 minutes then rest for 10 minutes. Set aside.
To make the oyster mushroom filling, heat the sesame oil in a wok. When hot, sauté the mushrooms with the garlic, mirin and soy sauce. Place a little sushi rice in the base of the tofu pocket and neatly top with the oyster mushroom filling.
For the Portobello mushroom filling, heat the sesame oil in a wok. When hot, sauté the mushrooms, ginger and soy sauce. Place a little sushi rice in the base of the tofu pocket and neatly top with the Portobello filling.
Lastly for the button mushroom filling, heat the sesame oil in a wok. When hot, sauté the mushrooms, season with the ginger and soy, add the mirin and rice vinegar and cook for a few minutes. Place the sushi rice at the base of the pocket and neatly top with the button mushroom filling.
Serve the tofu pockets garnished with fresh herbs.
Notes
Tofu pockets are available at oriental supermarkets.
