Seitan, Onion and Teese
Tea-Smoked Tofu, Mushroom and Pineapple
Braised Spinach with Toasted Sesame Seeds
We enjoyed these so much (and have so many rice paper sheets) that we made them again. Hat tip to Ming Tsai for the idea... on to the photo essay.
Soak the rice paper in warm water until softened, blot them with a towel to remove excess moisture. Place a couple of pieces of stir-fried seitan in the center of the rice paper.
Place about a tablespoon of caramelized onions on top of the seitan.
Place about a tablespoon of shredded Teese on top of the onions and seitan.
Place a few more pieces of seitan on top of the Teese.
Fold the bottom part of the rice paper over the filling.
Fold the top part of the rice paper over the filling.
Fold the right side of the rice paper over the top of the filling.
Fold the left side of the rice paper under the filling.
At this point refrigerate the packets for 15 minutes to let the rice paper firm up which makes it easier to hold its shape later.
In a saute pan over medium-high heat, use 1 tbs. of canola oil and fry the packages until crisp on both sides. Serve hot.
Moving on to the Tofu, Mushroom and Pineapple packets.
The tofu was cut into squares and smoked with oolong tea for 20 minutes, and then pan-fried in canola oil until golden brown and delicious. It was then splashed with a little tamari and cooked for an additional minute.
Place the tofu in the center of the rice paper.
Add the caramelized onion on top of the tofu.
The pineapple was cut into squares and lightly pan-fried. It was then placed on top of the onions.
The sliced and cooked mushrooms were place on top of the pineapple.
Then it's the same as before. Fold the bottom of the rice paper over the tofu.
Fold the top of the rice paper over the tofu.
Fold the right side of the rice paper over the top of the tofu.
Fold the left hand side of the rice paper under the tofu.
Again, refrigerate and chill for 15 minutes, then fry as above.