Fresh tofu spring rolls
/14 oz block extra-firm tofu, pressed and cut into strips
8 to 10 rice paper wrappers
3-4 oz vermicelli rice noodles, cooked according to package instructions
Fresh vegetables & herbs: Sliced cucumber, julienned carrots, shredded cabbage, lettuce, fresh mint, basil and cilantro
Sauce: 1 cup peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp maple syrup, and a splash of warm water to thin
Prepare the Tofu: Toss the tofu strips with 1 tbsp oil (and a little cornstarch if you want extra crunch). Sauté in a pan over medium heat until all sides are golden and crispy.
Soften the Rice Paper: Fill a wide, shallow bowl with warm water. Submerge one rice paper wrapper for 10-15 seconds until pliable, then place it on a damp cutting board or flat surface.
Assemble: Lay a few lettuce leaves in the lower third of the wrapper. Add a small handful of noodles, a few crispy tofu sticks, and a mix of your vegetables and herbs.
Roll: Fold the left and right sides of the wrapper inward, then bring the bottom flap up over the filling. Tuck it tightly and roll forward all the way to the top.
Make the Sauce: Whisk the peanut butter, soy sauce, lime juice, maple syrup, and warm water together in a small bowl until smooth.