Ingredients
- Firm tofu
- ABC sweet soy sauce
- vegeterian oyster sauce
- corn flour
- sesame oil
- sesame seeds
- cashews
- capsicum
- cabbage
- corn
- carrot
- cucumber
- avocado
- vegan mayo
- Onion
Method
- Cut up approximately 10x10cm block from the tofu (or about half the tofu). Gently press on tofu by wrapping it in a clean tea towel and placing a small plate on top of it, place something heavy on the plate to allow excess moisture to absorb the cloth for about 20 minutes or longer.
- While the tofu is being pressed, cut some onion and half a cup of cashews into small pieces but not finely chopped! This will be used to cook with the tofu.
- Fill a small pot with water, allow water to boil, place the corn into boiling water, and then reduce to simmer for 10 minutes.
- Prepare about half a cup of corn flour in a large bowl. Put a medium non-stick pan on high-ish heat and glaze the pan with about four tablespoons of sesame oil.
- When the 20 minutes is up, cut tofu into small 1cm by 1cm cubes. Gently toss the tofu into the corn flour or gently stir it with a spoon allowing the corn flour to coat the tofu evenly. Sive out the excess corn flour into another bowl. Put the tofu cubes in the hot, oiled pan for 15 minutes or until light gold. (I put the remaining corn flour back into the package).
- Important note: regularly check on tofu to ensure it is being cooked on ONE SIDE FIRST until lightly golden, then toss the pan to fry on another side. Add the cashews and onion to fry with the tofu. When tofu is almost done, add two tablespoons of sweet soy sauce and one tablespoon of vegetarian oyster sauce. Add more sesame oil as necessary. (It helps to have one person on tofu and one person on cutting veg)!
- While the tofu is cooking, take the corn out of the pot and allow it to cool.
- Cut up the necessary amount of capsicum, cabbage and cucumber into strips. Grate one carrot and cut half an avocado into cubes. Cut the corn cubes off of the cob by holding it upright and cutting it down. Place the cut veg into a large salad bowl.
- Season the salad with two tablespoons of vegan mayo, lemon juice, salt and paper. Also, add coriander and basil or mint leaves if you have any! Mix it all together!
- Prepare salad mix, seasoned and fried tofu, a big plate for preparing the cold rolls, plates for eating off of, rice paper sheets, and a large bowl of water for soaking the rice paper. GET MAKING! (It helps to have someone make the cold rolls with you)! Enjoy!
Product used in recipe
- ABC - Sweet Soy Sauce
