Fresh Summer rolls with Tofu

This one i also made a while ago. Fresh summer rolls are so good and to make them, is not so complicated either. This recipe is with marinaded and fried tofu in them and also couple of sauces to dip. It takes a while until you learn how to roll a perfect roll, but it's not rocket science so anyone can do it! You can basically put anything inside the rolls, what you feel like. Here's a recipe of how i made these ones.
You need:

For Rolls:
Rice paper
Firm Tofu
Glass noodles or thin rice noodles
Carrots
Paprica
Iceberg salad
Cucumber
Sprouts
Fresh Coriander

Spices for Tofu:
Sesame oil
Chilipowder
Soy sauce
Salt
Pepper

First cut the Tofu on long slim slide cubes ( see the picture) and marinade the tofu for about 15 min with the spices listed above. Then fry the tofu on oil in a hot pan. Set a side when the tofu has golden brown skin. Prepare the vegetables and the glass/rice noodles. Chop the vegetables also long slim slides. Boil some hot water and put the noodles in for about 10 min to them to get soft. Pour out the water and rinse some cold water thru the noodles. Let them cool down. Meanwhile you can do the sauces, so jump in the sauce recipe. After the noodles and tofu has cooled down a bit you can start making the rolls. First put some warm water on a deeper plate and dip the rice paper in. Set the wet rice paper on a clean cutting board and start piling stuff in, salad first, then tofu and vegetables, noodles and some fresh coriander. Then roll it once forward, turn both sides (left and right) on top of the roll and roll the rest paper over. The roll should just close by it self since the rice paper is sticky. Set the ready roll on a plate and cover it with wet towel. This prevents the roll to get dry. Keep on rolling the rest same way, probably the first ones don't go so well, i messed up some in the beginning too, hah!When you're done, take the dips out from the fridge and dip rolls into them. Enjoy!

Coconut-Curry sauce:

You need:

1 can of creamy coconut milk
Salt
Curry powder
Hint of pepper

Just mix about 3 tea spoons of curry powder in to a bowl with the creamy coconut milk. Add salt and a hint of pepper. Taste that has nice and smooth curry flavor. Put to fridge to spice up for a little while.

Sweet chili sauce: 

You need:

Fresh coriander
Garlic ( one small clove)
Fresh Chili ( as much as you like to heat it up)
Ginger ( tiny piece)
Fish sauce (optional soy sauce)
Honey (running)
Sugar
Salt

Add a hint of warm water in a bowl, about 1/5 dl.  Add some sugar and honey. Mixx well to make them melt in the water. Add thinly chopped chili, garlic and ginger in. You can also mash those in a mortar if you want to make more like a pasty to add in. Add fish sauce and hint of salt. (optional soy sauce), Add fresh chopped coriander. Taste that has enough sweet taste and also same time a bit salty from the fish sauce. Add more if needed. The sauce is supposed to be sweet but also a bit salty at the same time.

Vietnamese style Vegetarian noodle soup

Today i made one of my favorite styles of food, Vietnamese. Never been in Vietnam, but sure would love to go there one day to taste the food and learn about their culture. This is a lovely comfort food for a cold rainy day! Here is a recipe for you to try out:

Ingredients:

Portion about 2-4 persons

• 1 packet of ready fried tofu (you can find this in most Asian stores frozen or fresh)
• 2-3 big cloves of Garlic
• Small piece of fresh Ginger
• Red chili ( as much as you can take, i put one big one, without the seeds)
• 3 small carrots
• 1 lime
• 1 branch of Lemon grass
• Salted peanuts
• Half eggplant
• Fresh Coriander
• Bean sprouts
• Bok Choy (you can find this in most Asian markets)
• 1 small Broccoli
• 2 fresh Shiitake mushrooms
• 1 branch of Celery
• 3 branches of fresh spring onion
• Vegetable broth (Knorr; Vegetable fond "Du Chef")
• Rice noodles ( You can find these in most Asian stores, i picked the wide ones)
• Soy sauce (Kikkoman)
• Sesame Oil ( i used special Sesame-Ginger mix oil)
• Fish sauce (optional) If you want to make a vegan version, just use soy sauce.
• Basic cooking oil

First chop the tofu into smaller pieces and marinade it with soy, sesame oil and fish sauce. Meanwhile start prepping the other stuff. Cut garlic cloves, ginger and chili into small pieces. Put them on side in a bowl. Cut vegetables (carrot, broccoli, eggplant, celery and Shiitake mushrooms) into pieces and put them a side in a bowl. Make the broth by adding about 1 liter water in a pot, one vegetable broth (i used the fresh one). Add some soy sauce & fish sauce into the mix. Cut some lemon crass (hack it with knife first) and add it into the broth. Add also some of the chilies, garlic and ginger into the mix. I also added little bit fresh spring onion. Heat up to boil, and let it be on a low heat. Taste that it's salty enough! Same time you can start cooking the tofu on a hot pan. Add some cooking oil, bring up to heat and fry the tofu nice and golden brown. Put the ready Tofu on a bowl to wait. Boil some water with water boiler, add the rice noodles in a big bowl and pour the water in. Let the noodles rest in the hot water for about 5-10 minutes, until they are soft and ready. Meanwhile start cooking the vegetables. Add some oil, garlic, ginger and chili on the pan after cooking the tofu and pour the vegetables in. Mix it well, you can let it cook under a lit if you have some, but don't cook it too long. Vegetables need to be fresh and crispy. When vegetables look to be quite ready, add the beansprouts, bok choy and the cooked tofu on the mix. Mix it well, let it cook for a little bit, until the bok choy looks soft. Pour the water out from the noodles and add a nice pile on a plate. Add the vegetable mix on top and pour some broth in. Squeeze some lime juice on top and add some fresh coriander too. Hack some salty peanuts in a mortar and pour it on the top. Enjoy!