Ingredients:

  • 14 oz extra-firm tofu, pressed and thinly sliced
  • 2 medium carrots, julienned
  • 1 English cucumber, julienned
  • 2 cups red cabbage, shredded thinly
  • 1 medium avocado, sliced into strips
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro
  • 16 sheets rice paper wrappers
  • 1/2 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha
  • 4 tbsp warm water

Instructions:

  1. Julienne the carrots, cucumber, and red cabbage into thin, matchstick-sized strips.
  2. Lay the julienned vegetables on paper towels and pat thoroughly dry to prevent the rice paper from tearing.
  3. Slice the pressed tofu into thin batons. Optionally, sear the tofu in a pan for 2 minutes per side until golden.
  4. In a medium bowl, whisk together the creamy peanut butter, soy sauce, maple syrup, lime juice, and sriracha.
  5. Slowly add warm water one tablespoon at a time, whisking constantly, until the sauce reaches a smooth, pourable consistency.
  6. Set the sauce aside to allow flavors to meld.
  7. Dip a rice paper sheet into a lukewarm water bath briefly, then lay it on a clean surface.
  8. Place tofu, julienned vegetables, avocado, and fresh herbs in the center of the paper and use the tack-and-roll method to seal the rolls tightly.