Spicy Peanut Tofu Summer Rolls with Crispy Tofu

1.Preheat your oven to 200°C (400°F). In a medium bowl, toss the cubed tofu with soy sauce, smoked paprika, and garlic powder until lightly coated.

2.Sprinkle the cornstarch over the seasoned tofu and toss gently until the cubes are evenly dusted. This creates the crispy exterior.

3.Heat the neutral oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Alternatively, bake the tofu on a parchment-lined sheet for 15-20 minutes, flipping halfway.

4.While the tofu cooks, prepare the peanut dipping sauce. In a small bowl, whisk together the peanut butter, hot water, soy sauce, rice vinegar, maple syrup, sriracha, and grated ginger until completely smooth. Add more hot water, one teaspoon at a time, until the sauce reaches a thick but pourable consistency.

5.Prepare a shallow dish large enough to fit a rice paper wrapper with warm water. Quickly dip one rice paper wrapper into the water for about 15-20 seconds until it is pliable but not overly soft.

6.Lay the softened wrapper flat on a clean, damp cutting board or plate. Arrange a small layer of lettuce (if using), followed by a small bundle of rice noodles, a few pieces of crispy tofu, shredded carrots, cucumber slices, mint, and cilantro near the bottom edge of the wrapper.

7.Fold the sides of the wrapper inward over the filling. Then, tightly roll the wrapper up from the bottom edge, tucking the ingredients in as you go, until you have a neat, sealed roll.

8.Repeat the dipping and rolling process with the remaining wrappers and filling. Slice the rolls in half diagonally just before serving.

9.Serve immediately alongside the spicy peanut dipping sauce.