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In a bowl or measuring pitcher, combine the tamari, oil, lime zest and juice, garlic, ginger, turmeric, and chile garlic sauce. Whisk well to combine as much as possible – the oil will want to separate out. Reserve ½ cup of the marinade for the dipping sauce, and to it add the rice vinegar and maple syrup. Use the remainder (a scant ½ cup) to marinate the tofu in the next step.
Press the tofu strips gently with paper towels to remove excess water, then place in a shallow baking pan in a single layer, and pour the remaining marinade (a scant ½ cup) over the tofu, tossing to combine. Let sit at least 15 minutes or up to two hours (or cover and chill for up to 2 days).
Preheat your grill (or stovetop grill) and brush lightly with oil. Grill the tofu and asparagus in batches until cooked through and bronzed, turning once. Remove and let cool. (Alternatively, fry the tofu and asparagus in batches in a wide skillet coated with a thin layer of oil.)
Have the jicama, watermelon radish, carrots, scallions, mint, pea sprouts, and avocados prepped and ready to go in individual bowls. Fill a shallow, wide bowl with warm water. Soak a rice paper wrapper in the water for 10 - 20 seconds, then remove and place on a cutting board. On the lower third, place some pieces of tofu, asparagus (trimmed to fit with a 1-2 inch border on each side of the wrapper), jicama, radish, carrot, scallions, mint, pea sprouts, and avocado. Fold the bottom of the wrapper up over the filling. Fold the edges in, then continue to roll up. It may take a few tries to get the wrapper tight around the filling without tearing it. Keep the finished rolls covered as you work so they stay moist.
Slice the rolls in half and serve with the dipping sauce. They keep well, airtight, for up to 1 day.