Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
Cook tofu in a nonstick pan with vegetable oil until everything is lightly browned and crispy.
For the Fried Rice
Heat the oil in large frying pan over a high heat and add the chicken. Cook for about 5 mins, stirring occasionally, until golden and cooked through, then tip out onto a plate.
Add the garlic, ginger, and lemongrass to the pan. Fry for 1 min, then add the bell peppers and carrots. Cook until vegetables begin to soften. Add the rice and cook for 1 min, stirring to break up any clumps, until it is piping hot.
Return the chicken to the wok along with the soy and hoisin sauces, sesame oil and mirin and cook for 1 min.
Divide between bowls, scatter over the cilantro and serve with the lime wedges.
MASTERS CLASSES ONLY
Add soy sauce, brown sugar, cornstarch, and ginger to a bowl, use a whisk and mix until well combined. Set aside.
Heat the oil in a large skillet over high heat. Add the onion and peppers and cook for 2-3 minutes. Add the garlic and cook for 30 seconds more. Add the zucchini and Chinese eggplant and cook for 2-3 minutes longer. Add the water chestnuts and broccoli and allow to cook for 1-2 minutes longer. The veggies should still be firm.
Add in the sauce, stir, and allow to heat through for 1-2 minutes, until the veggies are coated, and the sauce thickened. If the sauce gets too thick, add in an additional splash of water.
My 11 year old daughter was born to cook and she had the time of her life!
She learned a lot of cooking skills, made a ton of great food and played games in the process.
They also gave her a very nice printed booklet with recipes, and made a wonderful YouTube video of the class.
Lindy, San Mateo
I used them last week for my twins (boy/girl) 9th birthday party. It was fantastic!
The location, decorations, etc. were all top notch.
They handled all the details from start to finish (set up and clean up too!)
Carolyn, Redwood City
Best summer camp my 8 year old daughter ever had! She's comfortable and confident in the kitchen now,
either cracking eggs, or rolling cookie dough, or mixing on the side.
She is always so happy at the end of day talking about what they learned!
Our kids are 14 and 12, and enjoy cooking immensely.
This is a wonderful little school - easy-going and knowledgeable instructors,
inviting little kitchen, very clean and friendly.
Lisa, San Jose
I love to cook with my daughter.
She has taught both my husband and her friends how to cook these dishes.
Her confidence in the kitchen is astounding.
This is the ONLY camp that she has asked to repeat next year.
My 7 year old son has been begging for cooking lessons. He had a blast!
They made so much food, Dad enjoyed it for dinner and
he was so impressed that his son had made it all from scratch.