Rainbow Salad Rolls

1 package extra-firm tofu*

¼ cup dark soy sauce

1 tsp maple syrup

2 cloves garlic, minced

1 tsp salt

3 tbsp rice wine vinegar

½ cup water (to cover tofu)

1 tbsp olive oil

Rice paper wrappers

Vegetables of your choice

*Tofu can be substituted with chicken or shrimp using the same marinade.

Slice tofu into strips. Mix the soy sauce, maple syrup, garlic, salt and rice wine vinegar for the marinade and pour over the tofu, topping with water so the pieces are fully coated. Refrigerate overnight. On the day of assembly, pat tofu dry and pan-fry until golden brown in olive oil over medium heat until golden and slightly crisp.

To fill: Rolls can be filled with your choice of julienned red pepper, yellow pepper, carrots, and mango; shredded purple cabbage or iceberg lettuce; rice noodles; chopped fresh mint and cilantro; and sesame seeds.

To roll: Prep all vegetables and cook noodles ahead of time. Fill a 9×9 pan or skillet big enough to fit a full wrapper with hot water. Dip a rice paper wrapper in hot water for 10-12 seconds until just pliable, then lay it flat, smooth side down on a flat work surface. Start with a piece of lettuce (it acts as a barrier). Add noodles, tofu (or protein of choice), vegetables, mango, and fresh herbs. Fold in the sides and roll tightly, burrito-style. Sprinkle with sesame seeds.

½ c smooth peanut butter

2 tbsp soy sauce or Tamari

2 tbsp brown sugar, honey, or maple syrup

1 tbsp rice vinegar

1 tbsp hoisin sauce

2 cloves garlic, finely minced

½–1 tsp Sriracha, to taste

3–6 tbsp warm water (adjust for consistency)

Optional: Pinch of MSG

Blend all ingredients until smooth, adding water as needed to reach your preferred consistency.