Bang Bang Tofu Rice Paper Rolls

Method

1. 1
   Boil tofu strips in heavily salted water for 5 minutes. Drain and pat dry.
2. 2
   Whisk together all marinade ingredients except cornstarch. Add tofu strips and coat. Marinate for at least 10 minutes.
3. 3
   Heat neutral oil in a pan over medium heat. Add tofu strips (reserving excess marinade) and cook for 3-4 minutes. Flip and cook another 2-3 minutes.
4. 4
   Whisk the cornstarch into the reserved marinade. Lower the heat, pour the mixture over the tofu, and stir until glossy. Remove from heat.
5. 5
   In a bowl, combine julienned cucumber and carrot. Splash with rice vinegar, sprinkle salt and sugar to taste. Mix and set aside (pickle for at least 15 minutes).
6. 6
   Fill a shallow bowl with cool water. Dip a rice paper sheet for 5-7 seconds, then lay on parchment or a clean dish towel.
7. 7
   Place 2-3 tofu strips, a handful of cooked vermicelli noodles, pickled veggies, scallion strips, and cilantro on the rice paper. Roll like a burrito, tucking the sides as you go. Repeat to make 6 rolls.
8. 8
   Whisk together vegan mayo, sweet chili sauce, sriracha, and rice vinegar for the dipping sauce. Serve with the rolls and enjoy.