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Mushroom tofu pockets

Name: Mushroom tofu pockets
Cook time: 40 min
Yield: 6
Ingredients: Rice; 60ml water; 15ml rice wine vinegar; 15ml mirin; 60ml well-washed; sushi rice; Oyster mushroom filling; 5ml sesame oil; 100g oyster mushrooms, sliced; 1 garlic clove, thinly sliced; 5ml mirin; 2ml soy sauce; 50ml sushi rice; 1 tofu pocket; Portobello mushroom filling; 5ml sesame oil; 100g Portobello mushrooms, sliced; 5ml fresh ginger, finely chopped; 5ml soy sauce; 10g sushi rice; 1 tofu pocket; Button mushroom filling; 5ml sesame oil; 100g baby button mushrooms; 10ml fresh ginger, finely chopped; 5ml soy sauce; 10ml mirin; 10ml rice wine vinegar; 1 tofu pocket; fresh herbs, to serve

July 18, 2016 (Last Updated: January 11, 2019)

Mushroom tofu pockets is a heavenly for those with earthy tastes.

Mushrooms are like meat to vegetarians. My winning dish combines mushrooms, tofu and sushi rice – what more could you want? Serve with Pierre Jourdan Tranquille Rosé.

Recipe by Nicky Gibbs

Print Recipe

Mushroom tofu pockets

Serves: 6

Cooking Time: 40 mins

Ingredients

Rice
60ml water
15ml rice wine vinegar
15ml mirin
60ml well-washed
sushi rice
Oyster mushroom filling
5ml sesame oil
100g oyster mushrooms, sliced
1 garlic clove, thinly sliced
5ml mirin
2ml soy sauce
50ml sushi rice
1 tofu pocket
Portobello mushroom filling
5ml sesame oil
100g Portobello mushrooms, sliced
5ml fresh ginger, finely chopped
5ml soy sauce
10g sushi rice
1 tofu pocket
Button mushroom filling
5ml sesame oil
100g baby button mushrooms
10ml fresh ginger, finely chopped
5ml soy sauce
10ml mirin
10ml rice wine vinegar
1 tofu pocket
fresh herbs, to serve

Instructions

To make the rice, heat the water, vinegar and mirin. Add the rice and cover well. Cook on a low heat for 15 minutes then rest for 10 minutes. Set aside.

To make the oyster mushroom filling, heat the sesame oil in a wok. When hot, sauté the mushrooms with the garlic, mirin and soy sauce. Place a little sushi rice in the base of the tofu pocket and neatly top with the oyster mushroom filling.

For the Portobello mushroom filling, heat the sesame oil in a wok. When hot, sauté the mushrooms, ginger and soy sauce. Place a little sushi rice in the base of the tofu pocket and neatly top with the Portobello filling.

Lastly for the button mushroom filling, heat the sesame oil in a wok. When hot, sauté the mushrooms, season with the ginger and soy, add the mirin and rice vinegar and cook for a few minutes. Place the sushi rice at the base of the pocket and neatly top with the button mushroom filling.

Serve the tofu pockets garnished with fresh herbs.