Tofu Spring Rolls with Spicy Peanut Dipping Sauce

1 16oz package of firm tofu, drained and cubed

3 tablespoons of soy or tamarind sauce

2 tablespoons of vegetable oil

1 large clove of garlic, minced

1/3 cup of chopped green onions

1 small red bell pepper, seeded and chopped

1 small ripe tomato, chopped

1 tablespoon of brown sugar

1 tablespoon of lemon juice of rice vinegar

3 tablespoons of warm water

1 cup of bean sprouts

½ cup of shredded red cabbage

2 medium carrots, shredded

2 green onions, coarsely chopped

8-10 8-inch square spring roll wrappers

In a large saucepan or wok heat one tablespoon of oil and add the tofu. Let it cook until it is thoroughly browned, about 7-10 minutes on high heat. Add 2 tablespoons of the soy/tamarind sauce and toss until coated. Transfer to another dish.

In the same saucepan, add the remaining tablespoon of oil, onions, bell pepper, green onions, garlic, tomato and cook until soft, about 3 minutes.  Add the remaining soy/tamarind sauce, lemon juice, brown sugar and water. Stir well until the sugar is dissolved. Add the tofu. Coat well and let cook for about 3-5 minutes.

In a large, deep tray (I used a glass baking pan) add hot water until the water is 1 ½ inches deep. Soak the spring roll wrappers for about a minute. I soaked them as I went along, so they didn't get too soggy. I put in two at a time and added a new sheet each time I removed one.

Lay the re-hydrated spring roll wrapper on a cutting board. Place a small handful of shredded carrots, green onions, shredded cabbage, bean sprouts and a few spoonfuls of tofu in the center. Wrap the spring roll wrapper around the filling and roll into 2 inch thick pieces. Repeat until all the filling is used.

Yields 8-10 spring rolls

Spicy Peanut Sauce

1 tablespoon of soy sauce

1 clove of garlic, minced

1 teaspoon of chili oil

1 teaspoon of fresh ginger, grated

2 tablespoons of peanut butter

mix all the ingredients in a small bowl and serve drizzled on spring rolls or on the side.

In other news, the avocados are rebounding. The heater broke one night back in January and the avocado plants froze. Most of the ones still in water were frozen solid and the potted ones lost all their leaves. I was afraid they wouldn't recover, but of the three, two are doing very well now. I was afraid to prune them when they first started growing since I thought I might do it wrong and they'd all die. This frost actually turned out to be a blessing in disguise. As the weeks passed, the plants started growing new shoots from the base! This is exactly what pruning was supposed to spur.

On another, somewhat cooking related note, I've been experimenting with rose water and rose syrup  lately.  I think it is perfect for concocting refreshing summer drinks and desserts. I made an iced chamomile tea sweetened with rose syrup and a mint lemonade with a splash of rosewater and honey.  This all started with the coffee shop in the building in which I work started offering loose black rose tea. Dried rose petals mixed with black tea leaves and sweetened with honey is officially one of my favorite teas.

I'm going to start growing some herbs that could be used for tea. I've placed an order with the Michigan Bulb Company for a Licorice mint plant, raspberry bushes and some tea roses.

My Latkes Bring All The Boys To The Bar...

...and they're like "can I get some apple sauce and sour cream with that?"

The apple sauce was moldy, so I had to improvise with other dipping sauces. Maple syrup, ketchup and sour cream are pictured. Of course I had sour cream. I always have sour cream. Sweet, sweet love of my life, sour cream.

1/2 cup of flour

1/3 cup of water

2 eggs

3 potatoes, finely shredded

1 tablespoon of olive oil

¼ cup of chopped onions (I used green onions)

2 teaspoons of salt

1-2 tablespoons of vegetable oil for frying

Peel and finely shred the potatoes. Squeeze out as much water as you can from shavings. The more water you extract, the better they'll cook. In a bowl, mix the potatoes, flour, eggs, water, oil, and salt until well blended. Heat the vegetable oil in a medium frying pan and spoon the mixture in the hot oil. Spread/flatten it to about a 3-4-inch diameter. Cook thoroughly on both sides. Serve with sour cream, apple sauce, maple syrup, jams, whatever dipping sauces you think would go well.