Ingredients:

  • 14 oz extra-firm tofu, pressed and sliced into strips
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 clove garlic, minced
  • 1 tbsp neutral oil
  • 8 sheets Vietnamese rice paper wrappers
  • 2 oz thin rice vermicelli noodles, cooked and cooled
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned
  • 1/2 cup red cabbage, thinly sliced
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1 small red chili, thinly sliced
  • 1/2 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha
  • 4 tbsp warm water

Instructions:

  1. Whisk together soy sauce, maple syrup, sesame oil, and minced garlic in a bowl. Toss the tofu strips in the mixture and let marinate for 10 minutes.
  2. Heat neutral oil in a skillet over medium-high heat. Fry tofu strips until they develop a mahogany-colored crust on both sides, approximately 3-4 minutes per side. Remove and set aside to cool.
  3. Prepare the vegetables by julienning the carrots and cucumbers into matchsticks and slicing the cabbage into paper-thin ribbons.
  4. Boil the rice vermicelli noodles according to package directions, drain, and allow to cool completely.
  5. Create the peanut sauce by whisking together peanut butter, hoisin sauce, soy sauce, lime juice, and sriracha. Gradually stir in warm water until the desired consistency is reached.
  6. Dip one sheet of rice paper into a bowl of warm water for 2 seconds until moistened but not overly soft. Lay it flat on a clean surface.
  7. Place a piece of seared tofu, a small bunch of noodles, and a handful of julienned carrots, cucumber, cabbage, mint, cilantro, and chili in the center of the wrapper.
  8. Fold the bottom of the wrapper over the filling, fold in the sides, and roll tightly upward to seal.