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Ingredients
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Rolls
Tofu marinade & cooking
Peanut dipping sauce
Assembly extras
Method
Rolls
Prepare vegetables and herbs
Wash all produce. Julienne the carrot and red bell pepper into thin matchsticks (about 1 cup each). Slice the cucumber into thin long strips (about 1 cup). Remove large outer lettuce leaves and pat dry. Trim and thinly slice green onions on a bias. Set out basil, cilantro and mint leaves, picking large stems off so leaves are easy to roll.
Cook rice vermicelli
Bring 2 quarts of water to a boil, remove from heat, add rice vermicelli and let soak 3–4 minutes until just tender. Drain and rinse under cold water, then shake off excess and toss lightly with a pinch of salt and 1 teaspoon sesame oil to prevent sticking. Portion into small bundles for assembly.
Tofu marinade & cooking
Press and cube tofu
Wrap tofu in a clean towel or paper towels and press under a weight for 15–20 minutes to remove excess moisture. After pressing, cut tofu into 1/2-inch thick strips or rectangles suitable for rolling.
Marinate tofu
In a shallow bowl, whisk together 2 tbs tamari, 1 tbs lime juice, 1 tsp maple syrup, 1 tsp sesame oil, minced garlic (use the 1 clove), and 1/4 tsp ground black pepper. Add tofu pieces and toss gently to coat. Let marinate 10 minutes, turning once.
Pan-fry tofu
Heat 1 tbs neutral oil in a nonstick skillet over medium-high. Add tofu in a single layer and cook 3–4 minutes per side until golden-brown and slightly crisp. Pour any remaining marinade into the pan in the last minute and glaze the tofu briefly. Remove from heat and set aside to cool slightly.
Peanut dipping sauce
Whisk together 1/4 cup peanut butter, 2 tbs hoisin sauce, 1 tsp soy/tamari, 1 tbs fresh lime juice, 1 tsp rice vinegar, and 3 tbs warm water until smooth. Adjust consistency with additional water 1 tsp at a time until pourable but thick enough to coat. Stir in 1/2 tsp sriracha if using. Transfer to a serving bowl and sprinkle with 2 tbs crushed roasted peanuts.
Assembly extras
Soak rice paper
Prepare a wide shallow bowl with warm water (about 2 cups) and, if desired, a second bowl with ice water to keep fillings crisp. Working one at a time, dip one rice paper wrapper into the warm water for 6–8 seconds until pliable but not falling apart. Lay the softened wrapper flat on a clean damp towel or cutting board.
Assemble rolls
On the lower third of the rice paper, place 1–2 lettuce leaves, a small bundle of vermicelli (about 1/4 cup), 2–3 pieces of pan-fried tofu, a few carrot sticks, cucumber strips, red pepper sticks, a couple of basil leaves, 2–3 cilantro leaves, a few mint leaves, and a sprinkle of sliced green onion. Fold the sides of the wrapper inward over the filling, then roll tightly from bottom to top to form a sealed cylinder. Repeat with remaining wrappers and fillings to make 8–10 rolls.