Ingredients with Measurements:
- 1 package of firm tofu, drained and crumbled
- 1 cup of bean sprouts, rinsed and drained
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1/2 cup of chopped green onions
- 1/4 cup of chopped cilantro
- 1/4 cup of soy sauce
- 2 tablespoons of oyster sauce
- 2 tablespoons of brown sugar
- 2 tablespoons of cornstarch
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1 package of lumpia wrappers
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Pastry brush
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, combine the crumbled tofu, bean sprouts, shredded carrots, shredded cabbage, chopped green onions, and chopped cilantro.
2. In a separate bowl, whisk together the soy sauce, oyster sauce, brown sugar, cornstarch, sesame oil, and vegetable oil until well combined.
3. Pour the sauce over the tofu and vegetable mixture and stir until everything is evenly coated.
4. Heat a large skillet or wok over medium-high heat. Add the tofu and vegetable mixture and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the tofu is lightly browned.
5. Remove the skillet from the heat and let the mixture cool slightly.
6. Preheat the oven to 375°F.
7. Lay out a lumpia wrapper on a clean work surface with one corner facing you. Spoon about 2 tablespoons of the tofu and vegetable mixture onto the wrapper, leaving about 1 inch of space on each side.
8. Fold the corner closest to you over the filling, tucking it in tightly. Fold the sides of the wrapper in towards the center, then roll the wrapper up tightly to seal the filling inside.
9. Repeat with the remaining lumpia wrappers and filling.
10. Place the lumpia on a baking sheet lined with parchment paper, seam-side down.
11. Brush the tops of the lumpia with vegetable oil using a pastry brush.
12. Bake for 20-25 minutes, or until the lumpia are golden brown and crispy.
13. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
Makes 12 lumpia
Nutritional information:
Calories: 120
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 450mg
Total Carbohydrates: 17g
Dietary Fiber: 2g
Sugars: 4g
Protein: 5g
Substitutions for ingredients:
- You can substitute the firm tofu with extra-firm tofu or tempeh.
- If you don't have bean sprouts, you can use chopped water chestnuts or bamboo shoots instead.
- You can substitute the oyster sauce with hoisin sauce or soy sauce.
- If you don't have brown sugar, you can use white sugar or honey instead.
- If you don't have sesame oil, you can use vegetable oil or olive oil instead.
Variations:
- You can add chopped mushrooms, bell peppers, or zucchini to the tofu and vegetable mixture.
- You can add cooked rice noodles or vermicelli to the filling for extra texture.
- You can serve the lumpia with a dipping sauce made from soy sauce, rice vinegar, and chili flakes.
Tips and tricks:
- Make sure to drain the tofu well before crumbling it to prevent excess moisture in the filling.
- Don't overfill the lumpia wrappers, or they may burst open during baking.
- Brushing the lumpia with oil before baking will help them get crispy and golden brown.
Storage instructions:
Leftover lumpia can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the lumpia, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lumpia on a platter with a bowl of dipping sauce in the center.
Garnishes:
Garnish the lumpia with chopped cilantro or green onions before serving.
Pairings:
Serve the lumpia with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the lumpia wrappers are too dry and brittle, you can brush them with a little water to make them more pliable.
- If the filling is too wet, you can add a little more cornstarch to thicken it up.
Food safety advice:
- Make sure to cook the lumpia until they are golden brown and crispy to ensure that the filling is cooked through.
- Store leftover lumpia in the refrigerator and consume within 3 days.
Food history:
Lumpia is a popular Filipino snack that is similar to spring rolls. It is typically filled with a mixture of vegetables and meat, and is often served with a sweet and sour dipping sauce.
Flavor profiles:
The tofu lumpia basah has a savory and slightly sweet flavor, with a crispy texture on the outside and a tender filling on the inside.
Serving suggestions:
Serve the tofu lumpia basah as an appetizer or snack, or as part of a larger meal.
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Region: Indonesian