Mung Bean Tofu in a Five-Spice Sauce with Rice Vermicelli
(pan-fried tofu coated with vegan nuoc mam*, wrapped in mung bean sheets, pan-fried again, then braised in five-spice sauce**)
(napa cabbage, shiitake mushroom, mushroom sauce, ponzu dipping sauce)
Spring Roll Salad
(napa cabbage, carrot, mint, cilantro, jalapeno, yuzu vinaigrette)
* this quick vegan version of nuoc mam replaces the fish sauce with soy sauce, red chile pepper, lime juice, water, sugar and salt -- this was poured on top of the tofu at the end of cooking in the wok. spicy and pungent ;)
** the five-spice sauce is made of ground fennel seed, cinnamon, star anise, szechuan pepper and clove mixed with onion, garlic, sweetened rice syrup and soy sauce. this was poured on top of the mung bean wrapped tofu for a couple of minutes at the end of cooking. the cooked rice vermicelli was also put into the sauce at the end.
Sunday, April 09, 2006