DON'T LET HIM COOK: EPISODE 3
7Directions, links, and more below!
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Edited by Jatem Cinematography
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Spring Rolls:
16 ounces (375 grams) firm tofu
Salt
Pepper
38 grams cornstarch
1 teaspoon (5 milliliters] canola oil
Lukewarm water
14 round rice paper sheets
1 head butter lettuce
8 ounces (227 grams) rice vermicelli, cooked and cooled
1 Cucumber, peeled and cut into long, thin slices
2 carrots, peeled and julienned
1 red bell pepper, thinly sliced
10 radishes, thinly sliced
50 grams fresh cilantro
45 grams fresh mint
85 grams fresh Thai basil
Peanut Sauce:
90 grams smooth peanut butter
3 garlic cloves, minced
1 tablespoon [15 milliliters) rice vinegar
1 tablespoon (15 milliliters) soy sauce
3 tablespoons (45 milliliters) coconut milk
1 lime, juiced
20 grams maple syrup
5 milliliters sesame oil
To make the spring rolls:
1. Place the tofu between two plates and top with a heavy object. Allow to
rest for 5 minutes to remove excess liquid. Cut the tofu into 14 rectangle
pieces. Season with salt and pepper. Toss in cornstarch, covering all sides,
and set aside.
2. Heat a large nonstick large nonstick pan with canola oil over medium-high
heat. Add the tofu and cook until all sides have slightly browned, about
3 minutes per side. Transfer to a plate.
3. Fill a deep dish, large enough to fit a piece of rice paper, with lukewarm
water. Soak a rice paper sheet in the dish until it softens slightly. Place on
a cutting board.
4. Place a piece of butter lettuce in the lower half of the rice paper sheet.
5. Add a portion of vermicelli, 1 piece of tofu, 2 to 3 slices of cucumber, a
small portion of carrots, 1 to 2 slices of red bell pepper, several pieces of
radish, and the herbs on top of the butter lettuce.
6. Grab the lower edge of the rice paper and start rolling the lettuce portion.
When you just begin to cover all the fillings, about halfway up, tuck the
sides inward. Continuing rolling until sealed.
note: The rice paper will get softer and softer as it sits out. Do these
one at a time to make sure the rice paper isn't too difficult to wrap up.
To make the peanut sauce:
Combine all the ingredients in a bowl. Serve immediately or store in the
refrigerator until you are ready to serve.
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