Asian-Inspired Rice Paper Rolls with Peanut Sauce

Bring a medium pot of water to a boil. Add 4 oz of rice vermicelli noodles and cook for 2-3 minutes until tender. Drain and rinse under cold water. Set aside.

Press 14 oz of firm tofu between paper towels to remove excess moisture. Cut into thin strips about 1/4 inch thick.

Heat 1 tbsp of olive oil in a non-stick pan over medium heat. Add the tofu strips, season with 1/4 tsp salt and 1/4 tsp black pepper, and cook for 3-4 minutes until lightly golden. Set aside to cool.

Julienne 2 medium carrots and 1 large cucumber into thin matchsticks. Thinly slice 1 medium red bell pepper. Cut 1 ripe avocado into thin slices.

Wash and dry 1 bunch each of fresh mint, cilantro, and basil. Pick the leaves from the stems.

For the peanut sauce, combine 1/3 cup natural peanut butter, 3 tbsp low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, juice of 1/2 lime, 2 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tbsp sriracha sauce, 3 tbsp warm water, and 1 tsp sesame oil in a bowl. Whisk until smooth. Add more warm water if needed to reach desired consistency.

Fill a large, shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it begins to soften (it will continue to soften as you work).

Lay the softened wrapper on a clean, damp kitchen towel. Place a small handful of vermicelli noodles in the lower third of the wrapper, leaving about 1 inch from the edge.

Layer on a few pieces of tofu, carrot, cucumber, bell pepper, avocado, and a few leaves each of mint, cilantro, and basil.

Fold the bottom edge of the wrapper over the filling, then fold in the sides. Continue rolling tightly until sealed. Repeat with remaining wrappers and filling ingredients to make about 20 rolls.

Cut each roll in half diagonally if desired and arrange on a serving platter. Serve with the peanut dipping sauce on the side.

If not serving immediately, cover the rolls with a damp paper towel and plastic wrap to prevent them from drying out.