Ingredients:

  • 14 oz (400g) extra-firm tofu, pressed and sliced into strips
  • 2 tbsp (30ml) tamari
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tsp (5g) garlic powder
  • 10 sheets (approx. 200g) Vietnamese rice paper
  • 4 oz (115g) thin rice vermicelli noodles
  • 1 cup (60g) carrots, julienned
  • 1 cup (60g) red cabbage, thinly shredded
  • 1 cup (60g) cucumber, julienned
  • ½ cup (15g) fresh mint leaves
  • ½ cup (15g) fresh cilantro leaves
  • ½ cup (125g) creamy natural peanut butter
  • 2 tbsp (30ml) tamari
  • 1 tbsp (15ml) fresh lime juice
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5g) sriracha
  • 2–4 tbsp (30–60ml) warm water

Instructions:

  1. Whisk the tamari, maple syrup, sesame oil, and garlic powder in a small bowl.
  2. Toss the pressed tofu strips in the marinade until fully coated.
  3. Heat a skillet over medium-high heat. Sear the tofu for 3–4 minutes per side until the edges are mahogany-colored and crisp. Set aside to cool slightly.
  4. Boil the rice vermicelli according to package instructions (usually 3–5 minutes). Drain and rinse under cold water to stop the cooking and remove excess starch.