Kids Cook Monday - Asian Fresh Rolls
350g package organic firm tofu
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 tsp agave nectar or honey
1 tbsp rice vinegar (optional)
1 cup julienned carrots (or buy pre-cut “matchstick carrots”)
1 cup julienned cucumber
1 cup julienned red pepper
2 avocados, sliced in thin strips
4 cups brown rice vermicelli noodles (also called “rice stick” – from Asian food store)
10 rice paper circles
Together: Boil kettle. Slice tofu into two ½ inch slabs, wrap in a tea towel and press between two cutting boards with something heavy on top for 5 or 10 minutes. Cut into ½ inch by ½ inch by 3 inch pieces and set aside.
Kid: Mix all the marinade ingredients in the bottom of a 9 x 12 glass baking dish. Spread the tofu sticks across the bottom of the pan and let sit for 15 minutes. Then flip the tofu sticks once and let them sit for another 15.
Together: Stir up tofu sticks and marinade one last time and drain off any excess liquid into a glass dish and set aside. Cut up veggies. Set out each ingredient in a separate bowl.
Adult: Put the dry rice noodles in a large glass bowl. Cover with boiling water and let stand for 3 minutes. Drain and let cool.
Together: When all ingredients are set out in “assembly line” fashion to put fresh rolls together, fill a flat dish or frying pan with hot but not boiling water. Hold each rice paper circle underwater for 5-10 seconds – it should still be a bit rigid, but floppy. Place the wet rice paper circle in the middle of a plate.
Now put a small handful of the noodles, one of the tofu sticks, a bit of each veggie and a slice of avocado in the centre, leaving a good few centimetres on all sides. Roll one edge completely over the filling, tuck under the filling and fold up the two “ends,” and continue rolling until it is all contained. Repeat with remaining circles and filling.
Serve with leftover marinade or your favourite dip, such as hoisin or spicy peanut sauce.