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Buku Little Helpers Toddler Cookbook: Healthy, Kid-Friendly Recipes to Cook Together by Heather Wish Staller

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Little Helpers Toddler Cookbook: Healthy, Kid-Friendly Recipes to Cook Together by Heather Wish Staller

Author:Heather Wish Staller [Wish Staller, Heather]

Language: eng

Format: epub

Publisher: Rockridge Press

Published: 2019-06-10T22:00:00+00:00

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Little Helpers Toddler Cookbook: Healthy, Kid-Friendly Recipes to Cook Together by Heather Wish Staller

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Technique Tip

 

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Little Helpers Toddler Cookbook: Healthy, Kid-Friendly Recipes to Cook Together by Heather Wish Staller

Author:Heather Wish Staller [Wish Staller, Heather] , Date: June 16, 2019

,Views: 66

Author:Heather Wish Staller [Wish Staller, Heather]

Language: eng

Format: epub

Publisher: Rockridge Press

Published: 2019-06-10T22:00:00+00:00
Recipe notes:

————————————————————————————————————————

Technique Tip

Kitchen gadgets are often necessary and can be fun to use, but don’t forget that little hands are also wonderfully versatile tools. Sprinkle, rip, shred, pull apart—there are so many ways our hands can help us cook!

RAINBOW RICE NOODLES WITH ROASTED TOFU

Level 1

Active time: 20 mins.

Cook time: 15 mins.

Gluten-free, vegan

Serves 4

I’ve found that kids get excited about making any recipe with “rainbow” in the title. We can talk about what colors we eat and how they keep our bodies strong and healthy, as well as how “eating the rainbow” is delicious and fun. If your family doesn’t like the vegetables suggested here, go ahead and substitute your faves. If you prefer cooked veggies in your noodles, you can sauté vegetables like peppers and broccoli beforehand (or roast ’em alongside the tofu). Also, feel free to leave out the tofu or substitute cooked chicken or shrimp.

1 (14-ounce) package extra-firm tofu

1 teaspoon vegetable oil

½ red bell pepper, ribs and seeds removed

½ yellow bell pepper, ribs and seeds removed

1 carrot

½ English cucumber, halved lengthwise

½ cup shredded red cabbage

1 (8-ounce) package thin or thick rice noodles, cooked according to package directions

¼ cup peanut butter, almond butter, or tahini

¼ cup low-sodium soy sauce or tamari

2 tablespoons rice vinegar

1 tablespoon honey or agave syrup

1 tablespoon toasted sesame seeds

Preheat the oven to 425°F. Line a baking sheet with parchment paper or nonstick aluminum foil.

Drain the tofu and pat dry with paper towels. Cut into ½-inch-thick slices.

Using a child-safe knife, cut the tofu into ½-inch cubes. Put in a medium bowl and drizzle with the oil. Toss with hands to coat the tofu in the oil. Dump the tofu onto the lined baking sheet and spread the cubes out in a single layer so they aren’t touching.

Roast the tofu until golden brown around the edges, about 15 minutes. Set aside to cool, then transfer to a bowl.

While the tofu cooks, prepare the vegetables. Slice the bell peppers. With help from an adult, peel and shred the carrot on a box grater. Slice the cucumber and finely chop the cabbage. Place all the vegetables in a large bowl. Add the cooked noodles on top.

To make the sauce, whisk the peanut butter, soy sauce, rice vinegar, and honey together in a small bowl. Pour the sauce over the noodles and add the tofu. Toss with tongs until all the ingredients are coated in the sauce. Serve at room temperature or cold, sprinkled with the sesame seeds.

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