Fresh tofu wrapped in paratha dough, filled with a melange of seasonal mushrooms and herbs.
Preparation time: 35 minutes
Number of servings: 4
Ingredients
- 4 roti paratha sheets
- 2 small tofu blocks
- 100g mixed mushrooms
- 50g walnuts
- Glass noodles
Sauce mix:
- 4 Tbsp peanut sauce
- 3 Tbsp coconut milk
- 2 Tbsp ketjap manis
- 3 Tbsp sriracha sauce
- 2 tsp brown sugar
- 1 garlic clove
- ½ onion
How to make it:
Sauce mix: cut the onion and the garlic into small pieces. Heat the oil in a pan and add the onion and garlic. Stir-fry them until the aromas are released. Then add the peanut sauce, coconut milk, ketjap manis, sriracha sauce and brown sugar. Keep stirring until the sugar has dissolved completely. Put it aside.
Wrap the tofu in multiple layers of paper towels. Gently press the tofu to absorb the moisture or place a heavy book on the tofu and replace the paper towels halfway through. Cut the tofu blocks into two equal chunks, so you have 4 blocks in total. Then cut the blocks in half horizontally, so each blocks makes two thin tofu slices. Carefully make a square hole on the upper and lower side of the slices.
Slice the mushrooms into small pieces and cut the walnuts in rough pieces. Soak the glass noodles in hot water and drain it well. Then cut them into small pieces. Heat oil in a pan. Add the mushrooms, walnuts and the leftover tofu. Stir-fry for 1 minute. Add the sauce mix and lastly add the glass noodles. Mix it up well. Scoop the filling into the tofu. Put the tofu on top of each other.
Get the roti paratha sheets out of the freezer and let it defrost for 10 minutes. Wrap the tofu blocks with the roti paratha and smear the dough with a layer of egg. Preheat the oven at 210 °C. Bake the tofu pastries for 20 minutes until they are golden brown.