Sprout top tofu bundles with herbs and chill
Feeds - 4 | Preparation time- 20 minutes | Cooking Time- 20 minutes
12 large sprout top leaves- the larger the better as you can get more filling in them
glug of sesame seed oil
1 pack smoked tofu – roughly cut into strips
1 banana shallot – finely diced
1 carrot- finely sliced
200g chestnut mushrooms- roughly chopped
glug of soy sauce
glug of fish sauce (optional)
pinch of smoked chilli flakes
small bunch of coriander- half chopped and added, half saved to garnish with
Prepare a bowl of iced water. Then begin by boiling your sprout tops, for around 1 minute in generously salted water, until vibrant green and a little soft | Once cooked blanch in iced water, so they stay fresh and crisp.
For the filling add a glug of sesame oil and heat over a medium to high heat, add in and combine all filling ingredients and cook over a high heat for 3-4 minutes and adjust to your taste preference.
Serve the tofu and mushroom filing in the sprout tops, garnish with extra coriander and squeeze over fresh lime juice.