Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sriracha
  • 1 tsp toasted sesame oil
  • 1 tbsp neutral oil
  • 12 (7-inch) rice paper wrappers
  • 4 oz thin rice vermicelli noodles, cooked and cooled
  • 2 cups shredded carrots, julienned
  • 2 cups thinly sliced red cabbage
  • 1 cup sliced cucumber, seeds removed
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 small cucumber, julienned
  • 1/2 cup creamy peanut butter
  • 2 tbsp warm water
  • 1 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp maple syrup
  • 1 tsp freshly grated ginger

Instructions:

  1. Whisk together soy sauce, maple syrup, sriracha, and sesame oil. Toss the pressed tofu cubes in the mixture and let marinate for 10 minutes.
  2. Heat neutral oil in a skillet over medium-high heat. Add tofu and fry until each side is golden-brown and crisp. Remove from heat and let cool slightly.
  3. Julienne the carrots, cabbage, and cucumber into matchsticks.
  4. Prepare the peanut sauce by whisking together creamy peanut butter, warm water, soy sauce, lime juice, maple syrup, and grated ginger until smooth.
  5. Dip a rice paper wrapper in warm water for 2 seconds, then drain excess water on a flat surface.
  6. Place a portion of noodles, seared tofu, and julienned vegetables in the center of the wrapper. Add mint and cilantro leaves.
  7. Fold in the sides and roll tightly to seal the spring roll.
  8. Repeat for all remaining wrappers and serve immediately with the peanut dipping sauce.