Easy Rice Paper Salad Rolls with Tofu

Instructions:

1. Cook vermicelli according to package instructions (usually 3-5 minutes). Drain and rinse with cold water immediately to stop the cooking process.
2. Heat a splash of oil in a pan over medium heat. Sauté tofu cubes for 3-4 minutes per side until they exhibit a golden-brown crust.
3. Slice carrots, cucumbers, and cabbage into thin, matchstick-sized strips. Pat them dry with a paper towel to ensure the rolls don't get soggy.
4. In a medium bowl, whisk together peanut butter, soy sauce, maple syrup, sriracha, and lime juice.
5. Gradually whisk in warm water one tablespoon at a time until the sauce reaches a velvety, pourable consistency.
6. Fill a shallow bowl with room-temperature water. Dip one sheet of rice paper for 5 seconds and lay it flat on a clean, damp cutting board.
7. In the center of the paper, place a small handful of noodles, a few leaves of mint and cilantro, and a mix of carrots, cucumber, and cabbage.
8. Add a few cubes of seared tofu, then fold the sides of the paper inward and roll tightly from the bottom up.