Goi Cuon (Spring Rolls) with Peanut-Free Satay Tofu

Instructions

1. 1Gently press the about 400 g firm tofu between paper towels or a clean cloth to remove excess water, then cut it into 1.27 cm (1.25 cm) cubes. In a medium bowl, whisk together the 2 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp maple syrup, and 1 tsp sriracha sauce. Add the tofu cubes, gently toss to coat, and let marinate at room temperature for 30 minutes.
2. 2Preheat your oven to 190°C. Line a baking sheet with parchment paper. Spread the marinated about 400 g tofu cubes in a single layer on the prepared baking sheet and bake for 20 minutes, flipping them carefully halfway through (after 10 minutes), until they are golden brown and slightly firm to the touch.
3. 3Bring 4-6 cups of water to a rolling boil in a medium pot. Add the about 113 g rice noodles and cook for 3-5 minutes, or until they are tender but still slightly firm to the bite; drain immediately and rinse under cold water to prevent sticking. Cut the 1 cup carrots and 1 cup cucumber into thin matchsticks, about 5.08 cm (5 cm) long, and gently wash and pat dry the 1/2 cup mint leaves and 1/2 cup cilantro leaves.
4. 4Set up a shallow dish, wider than the rice paper wrappers, with warm (not hot) water. One at a time, dip a 30.48 cm rice paper wrapper into the warm water for 15-20 seconds, until it becomes pliable and soft but not overly sticky. Carefully lay the softened wrapper flat on a clean, damp surface or cutting board.
5. 5Arrange a small amount of the cooked about 113 g rice noodles, a few pieces of the baked about 400 g tofu, some of the cut 1 cup carrots and 1 cup cucumber matchsticks, and a few 1/2 cup mint leaves and 1/2 cup cilantro leaves in a line across the center of the bottom third of the wrapper, leaving about 2.54 cm (2.5 cm) clear on each side. Fold the bottom edge of the wrapper tightly over the filling, then fold the left and right sides inward over the filling. Roll the wrapper tightly from the bottom upwards to form a snug spring roll, placing it seam-side down on a platter. Repeat this process for the remaining 11 rice paper wrappers and filling ingredients.
6. 6Serve the freshly rolled spring rolls immediately with the 1/4 cup sweet chili sauce for dipping.

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