Prepare Tofu Strips

Preheat oven to 425F

Slice tofu into trips like long fries (1/4" slices).

Place strips in mixing blow and add olive oil, sriracha, tamari sauce and pinch of sea salt. Gently mix to combine. 

Spread evenly on a baking sheet lined with parchment paper and bake for 10 minutes. 

After 10 minutes, remove from oven and flip each tofu strip. Bake for another 10 minutes until crispy.

Once the tofu is finished baking, place in the refrigerator to cool down. 
 

Prep Summer Veggie Rolls

While the tofu is baking, begin preparing vegetables. Finely cut or julienne the red pepper, carrot, cucumber, mango, green onion, mint pieces and red cabbage into thin strips.

Assemble Summer Veggie Rolls

Soak a single rice paper for 30 seconds in a bit of warm water on a flat plate until soft and flexible. 

Gently pick up and shake excess water from the rice paper, lay it straight out onto another clean and dry flat plate. Let it sit for 30 seconds to absorb excess water otherwise the wraps won't stick properly if they are too wet.

Sprinkle some sesame seeds in the centre of the wrap. Add all of the thinly sliced (julienned) veggies including the pea shoots/sprouts (optional) and mint. Keep the fillings laid neatly to ensure to leave enough room on each side to easily fold the wrap. Fold in the sides then roll away from you, tucking the filling in as you roll. 

Repeat until all of the ingredients have been used. 

Prep Peanut Sauce

Whisk together the peanut butter, honey, tamari, sriracha sauce, sesame seeds, apple cider vinegar, garlic powder. Blend until smooth. Add water 1 teaspoon at a time if needed to reach desired consistency of sauce. 

Dip summer rolls into sauce and enjoy!

Store any extra peanut sauce in the refrigerator in a glass mason jar or salad dressing bottle.