Crispy Tofu and Mushroom Rice Pockets with Chilli Soy

Ingredients

• FOR 6 Rice Pockets
• 6 Rice paper sheets (Valcom)
• 150g Firm Tofu (crumbled)
• 5 Shitake mushrooms, fresh or dry (finely sliced)
• 5 Black fungus leaves, dry and rehydrated (finely sliced)
• 100g Green cabbage (finely sliced)
• 100g Carrot (grated)
• 2 Cloves garlic (minced)
• 1tsp Ginger (minced)
• Premium soy sauce (Lee Kum Kee)
• Sesame oil
• Chilli oil (Chiu chow stye, Lee Kum Kee)
• Sesame seeds
• White ground pepper
• Spring onion (chopped)

Method

1. In a large cooking pan / pot, on medium high heat add 1Tbsp of vegetable oil. When the oil starts smoking slightly add the garlic mince, ginger mince, shitake mushroom, black fungus and tofu. Stir fry for about 1 minute.
2. Then add the cabbage and carrot, mix well to combine and stir fry for another 3 minutes.
3. Add 1Tbsp of soy sauce, 1tsp of sesame oil and a pinch of white ground pepper to season. Cook for 1 minute on high then transfer to a bowl and let cool down completely.
4. To make the rice pocket, sock the rice paper sheet (one at a time) in water for about 10 - 15 seconds maximum then transfer onto a dry board or towel for wrapping. Put about 1Tbsp of the tofu and mushroom mix in the middle of the rice sheet, then fold the sides to completely close the pocket and form a rectangular or square shape. Repeat for the others.
5. Finally, spray a large cooking pan with some vegetable oil and heat up on medium high. When the pan gets hot enough, gently place the individual rice pockets and cook for about 3 minutes on both sides or until golden and crispy. Serve warm with chilli soy sauce and enjoy!
6. To make the chilli soy sauce, mix 1Tbsp soy sauce, 1Tbsp chilli oil, 1tsp sesame seeds and 1tsp of chopped spring onion.

Product used in recipe

• Lee Kum Kee - Chiu Chow Chilli Oil
• Lee Kum Kee - Premium Soy Sauce
• Valcom - Valcom Rice Paper