Ingredients:

  • 14 oz extra-firm tofu, pressed and sliced into batons
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 clove garlic, minced
  • 1 cup shredded carrots, julienned
  • 1 cup sliced red cabbage, thinly shredded
  • 1/2 cup cucumber, julienned
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 small head butter lettuce, leaves separated
  • 2 oz thin rice vermicelli noodles, soaked and drained
  • 1/3 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha
  • 3 tbsp warm water
  • 12 sheets circular rice paper wrappers

Instructions:

  1. Press the tofu for at least 15 minutes to remove excess water. Toss the tofu batons in the soy sauce, maple syrup, sesame oil, and minced garlic.
  2. Heat a non-stick skillet over medium-high heat with a drizzle of oil; sear the tofu until the edges are mahogany-colored and crisp, approximately 3 minutes per side. Set aside to cool.
  3. Prepare the vegetable medley by julienning the carrots, red cabbage, and cucumber (seeds removed). Wash and dry the mint, cilantro, and butter lettuce.
  4. Prepare the peanut sauce by whisking together creamy peanut butter, hoisin sauce, lime juice, sriracha, and warm water until emulsified and smooth.
  5. Fill a wide, shallow dish with lukewarm water. Dip a rice paper sheet for a few seconds until flexible, then lay it flat on a damp kitchen towel.
  6. Layer a leaf of butter lettuce in the center to act as a moisture barrier, followed by the seared tofu, julienned vegetables, herbs, and a small portion of rice vermicelli noodles.
  7. Fold the sides of the rice paper inward and roll tightly from the bottom up to seal. Repeat for the remaining wrappers.