Steamed Vegetarian Tofu Roll with Soy-Sambal Chutney Recipe | Ming Tsai | Food Network

Ingredients

• 1 cup mung bean noodles, 1 small package, soaked in hot water until soft, drained
• 8 each black mushrooms, rehydrated, de-stemmed and julienned
• 1 small bamboo shoot, julienned, fresh or in water (If canned, buy whole and soak in water overnight, then rinse well)
• 2 ounces black moss (hair vegetable), in and out of hot water and rinsed
• 1 teaspoon sesame oil
• 1 tablespoon cilantro, chopped
• 1 jalapeno, de-stemmed, minced
• 4 sheets tofu skin, cut in half lengthwise, each piece about 4 by 10 inches
• 1 cup lightly brewed jasmine tea
• Soy-Sambal Chutney, recipe follows
• 1 small red onion, minced
• 1 teaspoon ginger, minced
• 1 tablespoon sambal
• 1 tablespoon naturally brewed soy sauce
• 1 tablespoon rice vinegar