Asian-Inspired Rice Paper Rolls with Peanut Sauce

Press the 16 oz of tofu between paper towels for 10 minutes to remove excess moisture. Cut into thin strips.

In a shallow dish, mix 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp garlic powder. Marinate tofu strips for 10 minutes.

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

Cook 6 oz of rice vermicelli noodles according to package instructions (usually 2-3 minutes in boiling water). Drain, rinse with cold water, and set aside.

Julienne 2 medium carrots, 1 large cucumber, and 1 large red bell pepper into thin strips. Slice 1 medium avocado thinly.

For the peanut sauce, whisk together 1/3 cup natural peanut butter, 2 tbsp hoisin sauce, 2 tbsp lime juice, 1 tbsp sriracha sauce, and 3 tbsp warm water until smooth. Divide into 5 small dipping bowls.

Fill a large, shallow dish with warm water. Dip one rice paper wrapper in the water for 5-10 seconds until it begins to soften, then lay it flat on a clean work surface.

On the bottom third of the wrapper, place a small handful of vermicelli noodles, a few strips of tofu, carrot, cucumber, bell pepper, avocado slices, and a few mint and cilantro leaves.

Fold the bottom of the wrapper over the filling, fold in the sides, then continue rolling tightly to the top. Repeat with remaining wrappers and filling to make 20 rolls (4 per serving).

Sprinkle 1/4 cup crushed peanuts over the dipping sauce bowls. Serve the fresh rolls immediately with the peanut dipping sauce.