As we continue to introduce our amazing speakers from The Creative Connection Event to you, I am sure you will want to jump right through the screen to eat these Spring Rolls.
Todd Porter and Diane Cu are teaching 2 classes at The Creative Connection Event. So be sure to sign up for Edible Images: Food Photography and Styling that Make People Want to Eat Your Photographs.
Saturday, September 17, 2011
A great food photograph can often be the missing link to bringing your blog up to the next level of success. Covering both the importance of creative storytelling and technical digital photography techniques, this workshop will cover basic lighting, understanding of post-process editing, and gear to creative composition.
Essential topics on food styling such as how to make ugly food look pretty and the value of styling props will be included as well. Diane and Todd will demo a live food shoot from storyboarding, to lighting, to food styling, to final shot.
I will be honest with you, I have never been a fan of tofu. But the picture above makes my mouth water and makes me want to run to the grocery store to buy some!
Today I am thrilled to share, Vietnamese Spring Rolls from Todd and Diane of White on RiceCurry Tofu and Basil springroll Recipe
Ingredients for Springrolls:
1 pkg of firm tofu.
1/2 cup peanut or vegetable oil
1 Tablespoon curry powder
1 teaspoon cumin
2 cloves garlic
5 table spoons soy sauce
2 teaspoons salt
2 teaspoons fresh ground black pepper
1 teaspoon sesame oil
lettuce
fresh thai basil
cucumbers
rice paper
1. Drain Tofu and blot dry with paper towels to remove excess moisture. Slice into about 1/4 ” pieces.
2. Wash basil, lettuce and cucumbers. Slice cucumbers into matchstick sizes.
3. In large plastic freezer bag, combine crushed/minced garlic, vegetable oil, curry powder, cumin & soy sauce, salt, pepper and sesame oil. Mix the marinade well, then add slices of tofu in bag. Lay tofu slices in gently on top of each other so that they don’t break. Make sure all marinate coats each slice of tofu.
4. Let marinade for at least 1 hour or until all tofu slices soak up the marinade.
5. Heat up frying pan. Do not add oil to the pan because the tofu is well oiled. Fry slices of tofu until both sides are golden brown with a nice firm crust.
6. Allow tofu to cool, then slice into 1/4 ” strips.
7. In large bowl, fill with warm water. Quickly dip each rice paper in warm water for about 2-3 seconds.
8. Place wet rice paper on work station and follow rolling instructions here, at Springrolling 101. Make sure rice paper is completely hydrated and softened before rolling.
Ingredients for Garlic Soy Dip
1-2 crushed garlic cloves (or finely minced), but crushed garlic really brings out the flavor.
1 crushed thai chili
1/2 squeezed lime ( or about 2 Tablespoons)
1 Tablespoon of sugar
1 teaspoon of rice vinegar (optional)
1/4 cup soy sauce
1/8 cup water
1. Mix all ingredients together well, making sure sugar dissoloves. Add slices of chili on top for garnish and extra spice joy!
2. Serve with springrolls.
**Don’t forget to go enter to win the Nikon Coolpix Camera and a copy of Bowl Full of Love!! You have a LOT of chances to win!
keep telling myself that i can make these. is it ok to leave out cumin? I am not a fan of it.
I love spring rolls These look good. I did try and reach out to grab one off the screen, no luck These look really tasty Love and hugs from Oregon, Heather