The students quickly became pros at prepping ingredients. This was day five of the class and they prepped twenty ingredients in under an hour. Isn't the bok choy beautiful?
Here's Amanda B. prepping tofu sticks. We decided to use tofu in our spring rolls rather than shrimp as one person in class is allergic and one is vegetarian, and one has mixed feelings for shrimp.
Tofu's pretty cool looking, and one of my favorite things to cut. Just so satisfyingly symmetrical and smooth to the slice.
Celebrity Chef Matt tended the tofu at the stove.
Tofu fries. I can't tell you how many students wandered into the kitchen, looked at this tray of fried tofu and said "What is that?" or "What is that?" or "What is that?" Sounding a bit terrified, some of them.
Pretty soon the cooking class students started cajoling the Curious Students into tasting. Most seemed to like the tofu fries, especially dipped in peanut sauce, though one fifth grader went into paroxysms and spit his tofu in the garbage. No one complained about the tofu as it tasted ensconced in the rolls, hidden beneath some peanut and sweet and sour sauces, surrounded by crunchy fresh vegetables and chewy noodles. I was surprised that no one complained about bok choy or bean sprouts, either.
Peanut sauce, bok choi, bean sprouts, thai basil, and tofu.
Roll. I hadn't made these for a long time, and forgot to roll the ends in first.
A sweet and sour Thai/Lao sauce with rice vinegar, fish sauce, soy, sugar and peanuts.
Sauce making.
Be watching for our pot sticker and chicken cabbage salad recipes in the next few days.
Ohhhhh. Feed me!
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