Starters

Spring Rolls (Vegetarian Tofu)

Crispy vegetarian spring rolls with crispy tofu, shiitake mushrooms, bamboo shoots, and vegetables in a flavorful soy-sesame sauce.

Prep: 2 hours (includes soaking/cooling time) Cook: 30 minutes Servings: 50
Appetizer Asian Deep-Fried Vegetarian
Spring Rolls (Vegetarian Tofu)

Preparation Steps

1
  • 5-10 shiitake mushrooms, dried
Soak in warm water for 1 hour. Drain, squeeze out remaining liquid and soak for another 30 minutes. Remove hard parts and cut in slices.
2
  • 1 block of tofu
Wrap the tofu in a kitchen towel and press out excess liquid. Knead into crumbles by hand and fry in plenty of oil until brown. Add some soy sauce and sesame oil (optional: miso paste). Remove from pan and set aside.
3
  • 1 yellow onion, diced
  • 3-4 cloves of garlic
  • 1 cm of ginger, peeled
Fry the onion in the same pan until soft. Cut garlic and ginger with a garlic press and add.
4
  • 1 can of bamboo shoots (~150g), drained
  • Soaked shiitake mushrooms (from step 1)
Add to pan and fry shortly.
5
  • 1-2 cups of vegetable stock
  • 0.5 tsp salt
  • 1 tsp sugar
  • 1 tsp pepper
  • 5 tbsp soy sauce
  • 2 tbsp sesame oil
Add to pan and stir. Add stock gradually to keep the mix simmering. Let simmer until the ingredients have soaked up the flavor.
6
  • Fried tofu (from step 2)
  • 2-3 carrots, shredded or in slices
Add tofu and carrots. Stir-fry for 5-10 minutes, adding more stock/soy sauce/sesame oil/sugar if needed. The mix should be juicy but not wet. Let cool down. Reserve a third, blend the rest briefly (keep some texture), then mix together.