Asian-Inspired Rice Paper Wraps with Peanut Dipping Sauce

Press the 8 oz of tofu between paper towels for 10 minutes to remove excess moisture, then cut into thin strips.

In a shallow dish, mix 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp rice vinegar. Marinate the tofu strips for 10 minutes.

While tofu marinates, julienne 2 medium carrots, 1 medium cucumber, and 1 medium red bell pepper into thin matchsticks about 3-4 inches long.

Slice 1 ripe avocado into thin strips and squeeze half a lime over them to prevent browning.

Heat a non-stick pan over medium heat and cook the marinated tofu strips for 2-3 minutes per side until lightly browned. Set aside to cool.

For the peanut dipping sauce, mince 1 small garlic clove and grate 1 tsp fresh ginger.

In a small bowl, whisk together 3 tbsp natural peanut butter, 1 tbsp honey, juice from half a lime, 1 tbsp soy sauce, minced garlic, grated ginger, 1/4 tsp red pepper flakes, and 2 tbsp warm water until smooth. Add more 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 15-20 seconds until it begins to soften but is still slightly firm (it will continue to soften as you work).

Lay the softened wrapper on a clean, damp kitchen towel. In the center of the wrapper, arrange a small portion of tofu, carrots, cucumber, bell pepper, avocado, a few mint leaves, and cilantro leaves.

Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to close (like rolling a burrito). Repeat with remaining wrappers and filling.

Slice each wrap diagonally and serve with the peanut dipping sauce.