Pumpkin & tofu nems

Chinese food, or even whole asian food : one of the best in my opinion ! I love it so much… Few months ago, i discovered Korean food, thanks to my perfect roommate, that is now gone back in her country. I miss her so much !

I had rice paper left, since few months (maybe 4, I’m ashamed), so I wanted a way to use it. In my wonderful new recipe book by Cléa, I found a recipe for ”nems” with tofu. I brought back from France some dried chanterelles, so I used it as a replacement of asian mushrooms.
It turned out delicious. Even if it was fried, I made it with coconut oil, so it stayed a little bit healthy, more than if I would have used vegetable oil.
Enjoy !

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Tofu & pumpkin nems

From ”Je sais cuisiner végétarien
1 tbsp dried chanterelles
115g extra firm tofu, pressed
½ cup grated pumpkin
1 flax egg
5 rice papers
Coconut oil

 

Rehydrate mushrooms in warm water, about 15 minutes. Drain and chop finely.
In a food processor, place crumbled tofu, pumpkin, chanterelles, flax egg and a pinch of salt. Mix until you get a coarse consistency.
Soak a rice paper in a deep plate full of warm water. Place on a wet tea towel. Garnish, down of the rice paper, with 1/5 of the garniture, make a band.

Fold sides towards the inside and roll it . Place in a plate. Do that again with four other nems. Reserve in the fridge for about 1 hour.
Heat 2 tbsp of coconut oil in a pan. When heat enough, fry your nems until they become crispy.

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Savor by rolling up in lettuce and dipping in soy sauce, to good to be true!!

(you can see my sprouts, homemade, so proud of my babies, ahahah!)

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