Grilled Wild Betel Leaves (Cuốn Lá Lốt)

Steps

1. 1

   Soak the dry wood ear mushrooms in hot water for 2-3 minutes. Rinse and drain very well. Mince the mushrooms and set aside.

2. 2

   Drain the tofu very well and finely crumble it in a bowl. Add the minced mushrooms, shallot, garlic, lemongrass, vegan oyster sauce, sugar, soy sauce, salt, ground black pepper, and five-spice powder.

3. 3

   Using a spoon, mix the tofu with the seasonings until fully combined. Taste and adjust saltiness if needed.

4. 4

   To roll: Lay a betel leaf on a working surface or cutting board, shiny face down. Place a heaping tablespoon of the tofu filling on the bottom of the leaf and shape it into a cylinder. Fold the sides of the leaf over the tofu filling and roll it up tightly.

5. 5

   Thread the roll on a small skewer and repeat with the remaining leaves and filling.

6. 6

   To cook: Heat a couple of tablespoons of oil in a large skillet over medium heat. Once hot, add the skewers and cook for 3-4 minutes, or until golden brown and slightly charred. Flip the skewers and cook for another 3-4 minutes on the other side.

7. 7

   Top with roasted peanuts and serve warm or at room temperature. You can serve as is or rolled in rice paper with cucumber slices, rice noodles, pineapple, and cilantro.

8. 8

   Heat the oil in a skillet over medium heat. Once hot, add the lemongrass, garlic, and chili. Sauté for 2-3 minutes, or until fragrant. Keep an eye on it. You don't want to burn the lemongrass.

9. 9

   Next, pour in the soybean paste, chopped pineapple, fermented tofu, and the water to dilute. Let simmer for 1-2 minutes and remove from heat. Taste the sauce. If it's too thick or too salty, dilute it with more water.