Ingredients with Measurements:
- 1 package of popiah skin (spring roll wrapper)
- 1 block of firm tofu, drained and crumbled
- 1 cup of shiitake mushrooms, sliced
- 1 cup of cabbage, shredded
- 1 cup of carrots, julienned
- 1 cup of bean sprouts
- 1/2 cup of scallions, chopped
- 1/4 cup of cilantro, chopped
- 1/4 cup of peanuts, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 2 tablespoons of hoisin sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large non-stick skillet or wok
- Cutting board and knife
- Mixing bowl
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.
2. Add the crumbled tofu and shiitake mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tofu is lightly browned and the mushrooms are tender.
3. Add the cabbage, carrots, and bean sprouts to the skillet. Cook for an additional 3-5 minutes, until the vegetables are slightly softened.
4. Add the soy sauce, hoisin sauce, and sesame oil to the skillet. Stir to combine and cook for an additional 2-3 minutes, until the filling is heated through.
5. Remove the skillet from the heat and stir in the scallions and cilantro. Season with salt and pepper to taste.
6. To assemble the popiah, place a popiah skin on a clean work surface. Spoon about 2-3 tablespoons of the filling onto the center of the skin.
7. Sprinkle some chopped peanuts over the filling.
8. Fold the sides of the popiah skin over the filling, then roll the popiah up tightly, tucking in the ends as you go.
9. Repeat with the remaining popiah skins and filling.
10. Serve the popiah immediately, garnished with additional chopped peanuts and cilantro, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 10-12 popiah rolls
Nutritional information:
- Calories: 120 per popiah roll
- Total fat: 5g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 250mg
- Total carbohydrates: 15g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 5g
Substitutions for ingredients:
- Button mushrooms can be substituted for shiitake mushrooms.
- Any type of leafy green can be substituted for cabbage.
- Jicama can be substituted for carrots.
- Almonds or cashews can be substituted for peanuts.
Variations:
- Add some sliced bell peppers or jalapenos to the filling for a spicy kick.
- Use a different type of sauce, such as sweet chili sauce or peanut sauce, for a different flavor profile.
- Add some cooked rice noodles to the filling for a heartier popiah.
Tips and tricks:
- Make sure to drain the tofu well before crumbling it, to remove excess moisture.
- Don't overfill the popiah skins, or they will be difficult to roll up.
- If the popiah skins are too dry and brittle, you can soften them by lightly brushing them with water before filling.
Storage instructions:
- The filling can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the filling, simply heat it up in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the popiah on a platter, garnished with chopped peanuts and cilantro.
Garnishes:
- Chopped peanuts and cilantro
Pairings:
- Serve with a side of sweet chili sauce or peanut sauce for dipping.
Suggested side dishes:
- Steamed rice or stir-fried vegetables
Troubleshooting advice:
- If the popiah skins are too dry and brittle, you can soften them by lightly brushing them with water before filling.
Food safety advice:
- Make sure to cook the filling to an internal temperature of at least 165°F to ensure that it is safe to eat.
Food history:
- Popiah is a popular street food in Southeast Asia, especially in Malaysia and Singapore. It is typically filled with a variety of ingredients, including meat, vegetables, and sometimes even fruit.
Flavor profiles:
- The filling is savory and slightly sweet, with a nutty crunch from the peanuts.
Serving suggestions:
- Serve the popiah as an appetizer or a light meal.
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Region: Singaporean