Directions

• Drain the water from the tofu slab and use paper towels to remove excess water.
• Wrap the paper wrapped tofu in a kitchen towel and keep aside for half an hour.
• Julienne cut all the vegetables into thin long strips and keep ready.
• Take the tofu slab and cut it into thin slices and place on the baking sheet.
• Mix together the sriracha, soy sauce, honey/agave & corn starch and baste the tofu slices on a greased baking sheet. Preheat the oven to 425 F
• Bake the tofu at 425 F for 20-25 minutes.
• Turn the slices over in between the baking and baste the other side of the tofu slices with a brush.
• Once done, the tofu slices should also be cut into thin strips.
• Next, take a wide bowl with hot water from the tap, about 8-10 cups.
• Now to assemble the rolls, take a rice paper and place in hot water for 20-30 seconds.
• Next remove from water, shake off any extra water and place on a clean working surface.
• Place some cut spinach, coloured peppers, carrots and tofu lengthwise along one side of the circular paper, spread them along the length on one side.
• Roll the paper with the veggies into a tight roll.
• Repeat with all the rice papers.
• You should have 4-6 veggie rice paper rolls.
• Using a knife, cut each roll into three pieces.
• The rolls are best enjoyed with a spicy peanut sauce.
• The peanut sauce recipe is under the marinades section.