Turmeric tofu in betel leaf

Turmeric tofu in betel leaf

Đậu phu lá lốt

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

A tasty barbecue option for vegetarians. If betel leaves are unavailable, use young grape leaves.

Ingredients

Quantity Ingredient
2 tablespoons green rice
1cm fresh turmeric, peeled
700g firm tofu, roughly chopped
1/2 teaspoon sugar
1/2 teaspoon salt
18 betel leaves, without any tears
vegetable oil, for brushing
Classic dipping sauce, to serve

Method

  1. Put the rice in a small bowl and cover with cold water. Leave to soak for 10 minutes, then drain.
  2. Meanwhile, heat a chargrill or barbecue to medium.
  3. Pound the turmeric using a mortar and pestle, or finely chop using a sharp knife. Set aside.
  4. Working in batches, place the tofu in a clean tea towel and squeeze out as much liquid as possible.
  5. Put the tofu in a bowl and add the drained rice, turmeric, sugar, salt and a pinch of freshly ground black pepper. Mix until well combined.
  6. Prepare the betel leaves by removing any tough stems and wiping them with a damp cloth. Place the leaves, smooth side down, on a work surface, with the point of the leaf furthest away. Divide the tofu mixture equally among the leaves, placing it just below the centre of the leaf. Roll up each leaf, taking care to fold the sides.
  7. Take six skewers and thread three betel leaf rolls onto each. Brush the skewers with oil and chargrill for about 3 minutes on each side.
  8. Serve warm, with the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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