This recipe unveils a vibrant and surprisingly simple vegetarian dish: Steamed Green Mustard with Mushroom Rolls. Forget bland steamed greens; this recipe transforms humble mustard greens into a flavorful centerpiece, enhanced by earthy mushrooms and delicate tofu "flowers." The combination of textures – the tender greens, the satisfyingly chewy rolls – and the subtle, yet captivating, flavors create a truly delightful culinary experience. It's a healthy and satisfying meal perfect for a weeknight dinner or a light and elegant lunch.
This recipe emphasizes fresh, high-quality ingredients to maximize flavor. The process is straightforward, even for novice cooks, and the results are undeniably delicious. Ready to experience the magic of steamed green mustard elevated to new heights? Let's dive into the step-by-step instructions to create this stunning and flavorful vegetarian delight.
Tools Needed
- Knife
- Cutting board
- Steamer
- Frying pan
- Bowl
Ingredients
- King oyster mushrooms: 2 large (or several small)
- Green mustard leaves (bitter mustard)
- White tofu: 1 piece
- Carrots
- Vegetarian seasoning
- Sugar
- Soy sauce
- Ground pepper
- Ginger
- Cooking oil
- Onion or Coriander (optional)
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut a 2cm thick, 8cm long piece of carrot into slices, then split each slice in half to create petal shapes. Leave about 0.5cm at each end to keep the petal tip attached.
- Cut off the black top of the king oyster mushrooms and cut them into finger-sized sticks (or halve small mushrooms).
- Blanch the carrots in boiling water until cooked.
- Boil the tofu, then add vegetarian seasoning, sugar, and mix well until soft.
Step 2. Assemble and Fill the Rolls
- Stuff the carrot petals with the tofu mixture and press firmly.
- In a pan, stir-fry ginger (and onion or coriander), soy sauce, sugar, vegetarian seasoning, ground pepper, and water until boiling. Set aside.
- Stir-fry the mushrooms in the sauce until cooked and the sauce is dry.
- Use half a leaf per roll, leaving the leaf veins inside and the green side out. Add the mushrooms and roll tightly.
Step 3. Steam the Rolls
- Arrange the green mustard rolls on a plate, top with the carrot petals. Steam for 4-5 minutes on medium heat.
- After 2 minutes of steaming, pour the sauce over the rolls and steam for another 3 minutes.
Step 4. Garnish and Serve
- Garnish with chili flower (optional) and serve.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- If you don’t like spicy green mustard, use sweet cabbage.
- Don’t over-steam the green mustard, or it will lose its vibrant green color.
Nutrition
- Calories: approximately 200-250
- Fat: 8-12g
- Carbs: 20-25g
- Protein: 15-20g
FAQs
1. Can I substitute other greens for the mustard greens?
Yes! Spinach, kale, or bok choy would work well as substitutes, but the slightly peppery taste of mustard greens is unique.
2. How can I make the tofu flowers ahead of time?
You can prepare the tofu flowers a day in advance. Simply store them in an airtight container in the refrigerator until ready to use in the recipe.
This Steamed Green Mustard with Tofu Flower & Mushroom Rolls recipe offers a delicious and healthy vegetarian meal that's surprisingly easy to make. The vibrant flavors and textures create a truly satisfying culinary experience, perfect for both weeknight dinners and special occasions. Enjoy this delightful dish and let us know how yours turns out!