Step 1

If using extra firm tofu, slice the tofu into 6 slices widthwise and wrap in a lint free tea towel. Place something heavy on top and let drain for 10-20 minutes. Cut the sliced tofu into cubes. If using super firm tofu skip the pressing step.

Step 2

Mix together 1/2 cup peanut butter with hot water until it's smooth. Add the garlic, soy sauce, hoisin, lime juice, rice vinegar, and sriracha. Taste and add salt or adjus seasonings as needed. If the sauce is too thin add more peanut butter, if it's too thick add more water.

Step 3

Heat a large skillet over medium and add the oil, the cubed tofu, and a pinch of salt. Pan fry until the tofu is a light golden color on 3-4 sides, about 5 minutes. Wait to flip each side until it has browned for easy release from the pan.

Step 4

Add the minced shallot and let cook another 2-3 minutes alongside the tofu, until softened. Then add about half the prepared peanut sauce. Feel free o add more for a saucier tofu. Stir in the peanut sauce then turn off the heat.

Step 5

Run both sides of the rice paper wrap under hot water then place on a dampened cutting board. Arrange the basil, cilantro, and mint in the center of the wrap then top with the carrot, cucumber, and cabbage. Add some rice vermicelli and peanut tofu.

Step 6

Fold opposite ends of the softened rice paper in to partially cover the filling. Then fold the bottom into the center so that it meets the edges and seals and roll to wrap the spring roll. Repeat with the remaining wraps and filling.

Step 7

Leave the wraps whole or cut in half and enjoy fresh with extra peanut sauce for dipping!