One of the tougher things to do is to get the husband try eating new dishes. He is very content eating sambhar, rice and veggies everyday. So my latest trick has been to give him BM as the reason for all my new dish experiments. It’s working so far.
Ever since we moved to Malaysia I have been wanting to try tofu. It’s available in excess here and I wanted to know how it would be to cook it. But he was dead against it and make a scene every time I mentioned the word. So I took this Bhurji theme as the opportunity to try some and the not so surprising deal is that he loves it too. Hmmm
This is my first time cooking tofu and so I decided to keep it simple and make it just like how I make egg or paneer bhurji. It was yumm and the Vietnamese rice paper rolls helped . A lot! So here goes –
Makes 9-10 rolls
WHAT WE NEED
Olive oil 1-2 tbsp
Spring onion 8-10 strands
Button Mushroom 6
Carrot, medium 1
Sweet corn, boiled 1/3 cup
Capsicum, medium 1
Cherry tomatoes 10
Silken tofu 300 gms
Chilly powder 1/2 tsp
Garam masala 1 tsp
Vietnamese rice paper 10
WHAT TO DO
- Heat the oil in a large pan, chop and add the spring onions
- Finely chop the carrot and mushrooms and add them to the pan
- Cook on medium flame for 4-5 minutes
- Finely chop the capsicum and cut the cherry tomatoes into half and add to the pan along with the corn
- Drain out the water from the silken tofu and add to the pan
- Scramble the tofu and mix it well with the vegetables.
- Add chilly powder, garam masala and salt
- Cook covered for 8-10 minutes till all the vegetables are cooked well and any remaining water from the tofu is completely absorbed
- The veggie tofu mix needs to be dry so that it can be stuffed into the rolls.
- Take some warm water in a open mouthed bowl and dip the rice paper into it so as to completely immerse it for 2-3 seconds.
- Turn the paper over and immerse again for 2-3 seconds
- Put the rice paper on a plate and add the vegetable tofu mix and fold it in like in the pictures below
- Keep aside and repeat the same with all the rice papers.
- Serve immediately
- The rice paper tends to get sticky if kept for a long time. So it is better to make the roll and serve it as soon as possible
- You can serve this with a dipping sauce which is – 1 tbsp each of soy sauce, honey and vinegar mixed with a tsp of chilly flakes or chilly powder.
This is my entry for the Blogging Marathon under the theme – Bhurji
Check out the Blogging Marathon page for other marathoners doing this BM.
Vietnamese paper rolls are new to me, and the filling looks really yum.
New version of rolls, loving it to the core. Interesting and definitely a healthy filling.
Those rolls look sooo delicious.
Love the tofu bhurji rolls. They look so yummy:)
Love the usage of rice papers. Yum
Very inviting looking tofu bhurji rolls.
Interesting use of the wrappers.
The wrappers are new to me. Looks interesting.
I didn’t know you are in Malaysia – I just came from a vacation to Penang and the variety of food there is awesome – glad you found a way to bring some variety into the diet 🙂
Haha, BM and blog is always a good trick to get husband eat all the experiments. 🙂