- Wrap your block of tofu in a tea towel and place something heavy on it, like a cookbook, for a couple of hours. If you are strained for time then just take a couple of paper towels and press out as much of the water as possible.
- Slice your tofu into thin rectangle shapes and add to a mixing bowl.
- To the bowl, add the soy sauce, sesame oil, garlic and ginger.
- Gently mix to combine, then spread evenly over a baking sheet lined with parchment paper. There will be sauce left over in the bowl but set this aside to use for later.
- Bake tofu for 10 minutes at 425° F. Remove baking sheet from oven, flip each piece over, and drizzle the remaining sauce that was left in the bowl over the tofu and bake for another 12 minutes or until crispy to your liking.
- Let the tofu cool and then cut into thin strips.
RICE PAPER VEGGIE ROLLS
- Prepare your vegetables by julienning the bell pepper, carrot, cucumber, avocado, and cabbage.
- To assemble the wraps, prepare a large bowl with hot water and have a clean cutting board ready to use.
- Soak a single rice paper in the hot water until its completely soft and flexible (this usually takes 30 seconds).
- Gently shake off the excess water and then lay the rice paper straight onto your cutting board.
- Lay down the lettuce and then the julienned vegetables in the center of the rice paper (use about 1/6–1/10 of the vegetables for each wrap or more or less depending on how full you want your rolls).
- Finally lay down a few strips of tofu and roll up the rice paper into a roll and cut in half (watching a youtube video on how to roll is very helpful for this step).
- Sprinkle with sesame seeds for a garnish.
PEANUT LIME DIPPING SAUCE
- In a small mixing bowl whisk together all of the sauce ingredients.
- Store any leftover sauce in the fridge.