A1. Buddha Rolls (2) Recipe

press and cube

Wrap the extra-firm tofu in paper towels or a clean kitchen towel and press with a weight for 15 minutes to remove excess moisture. After pressing, cut the tofu into 1/2-inch thick rectangles or cubes.

marinate and pan-fry

Place the cubed tofu in a shallow bowl. Add 1 tablespoon soy sauce, 1 teaspoon rice vinegar and 1 teaspoon sesame oil. Toss gently to coat and let sit 5–10 minutes. Heat 1 tablespoon neutral oil in a nonstick skillet over medium-high heat. Add tofu pieces in a single layer and cook 3–4 minutes per side until golden and slightly crisp. Remove and set aside to cool slightly.

Cook and fluff the short-grain brown rice according to package instructions ahead of time; use cooled rice. Toss cooked rice with a pinch (1/8 tsp) of salt and black pepper. Slice avocado, julienne cucumber, thinly slice red pepper and cabbage. Shred carrot if not pre-shredded. Thinly slice the green onion and pick through cilantro and mint leaves.

Lay out a clean work surface large enough for rolling. Fill a shallow wide bowl with warm water for softening rice papers. Have a damp towel nearby to set softened wrappers on so they don't stick.

One at a time, dip a rice paper wrapper into the warm water for about 8–12 seconds until it is pliable but not falling apart. Lift and lay the wrapper flat on the damp towel or work surface.

Place one lettuce leaf in the center of the softened wrapper (optional — lettuce adds a crisp barrier). Spoon about 1/2 cup cooked rice across the lower third of the wrapper in a horizontal line.

Arrange 3–4 warm tofu pieces on top of the rice, then add a small handful (about 1–2 tablespoons each) of shredded carrot, cucumber, red bell pepper, red cabbage, a few cilantro sprigs, 3–4 mint leaves (if using), and 3–4 slices of avocado. Sprinkle a pinch of toasted sesame seeds and a little green onion on top.

Fold the bottom edge of the wrapper up over the filling, then fold the left and right sides in toward the center. Roll up firmly but gently to create a tight cylinder. Repeat with remaining wrappers and fillings to make 2 rolls (use remaining ingredients to make 4 if desired).

Cut each roll in half on the bias with a sharp, slightly dampened knife for a clean cut, or leave whole. Transfer to a serving plate.

In a small bowl, combine 3 tablespoons creamy peanut butter, 1 teaspoon soy sauce, 1 tablespoon lime juice, 1 teaspoon honey or maple syrup, 1/2 teaspoon sriracha (optional). Add 3 tablespoons warm water and whisk until smooth and pourable. Adjust water to reach desired consistency and taste; add a pinch more soy or lime if needed.

Serve the Buddha rolls immediately with the peanut dipping sauce on the side. Optionally garnish the sauce with a sprinkle of toasted sesame seeds and extra cilantro. Leftover components (rice, tofu, vegetables) can be stored separately in the refrigerator for up to 2 days; rice papers are best used fresh.