Tofu and Peanut Spring Rolls

Ingredients

• Peanut Sauce

  • 1 ½ cups (375 ml) water
  • 1 cup (250 ml) creamy or crunchy peanut butter
  • 2 tbsp (30 ml) maple syrup
  • 2 tbsp (30 ml) sesame oil

• Tofu

  • 1 tbsp (15 ml) soy sauce
  • 2 tsp (10 ml) maple syrup
  • 2 tsp (10 ml) sesame oil
  • ½ tsp garlic powder
  • 1 lb (450 g) firm or extra firm tofu, cut into sticks
  • 3 tbsp (45 ml) vegetable oil

• Spring Rolls

  • 8 to 12 rice papers, 9 inches (23 cm) in diameter (see note)
  • 8 Boston lettuce leaves
  • 3 oz (85 g) rice vermicelli (about 2 cups/500 ml cooked)
  • 2 Lebanese cucumbers, julienned
  • 1 small ripe mango, julienned
  • ¼ cup (10 g) cilantro leaves
  • ¼ cup (10 g) mint leaves
  • Vietnamese dipping sauce nuoc cham (optional)