Tofu & Peach Summer Rolls with Peanut Dipping Sauce

Stir the soy sauce, maple syrup, lime juice and five spice together in a small bowl.

• soy sauce: 1 tbsp
• maple syrup: 1 ½ tsp
• lime juice: 1 tsp
• five spice: ½ tsp

Cut the tofu into 1/2in by 2 in strips. You'll need about 18 strips.

• tofu: 250 g

Coat a large skillet with oil and place over medium heat. Add the tofu strips in a single layer and cook for about 10 min , flipping once or twice to achieve browning on multiple sides.

• oil: 1 tbsp
• tofu strips from step 2

Pour the sauce over the tofu and continue cooking for about 2 min , until most of the sauce dries up and coats the tofu. Remove the skillet from heat and transfer the tofu to a plate.

• sauce from step 1

Fill a large shallow bowl with warm water.

• water

Submerge a single rice paper wrap in the water and allow it to soften up for 0.5-1 min . Remove it when it's almost fully softened, and immediately transfer it to a work surface.

• rice paper wrap

Arrange a few basil leaves, mint leaves, and scallion pieces in a short strip at the center of the rice paper wrap. Top with 3 tofu strips, and a few peach slices.

• basil
• mint
• scallion
• rice paper wrap
• tofu strips from step 4
• peach

Fold the side of the rice paper wrap closest to you over the fillings. Fold the right and left sides inward, then tightly roll everything away from you to fully enclose the toppings within the wrap.

• rice paper wrap

Repeat until all of your wraps and fillings are used.

Whisk together peanut butter, maple syrup, lime juice, soy sauce in a small bowl.

• peanut butter: 3 tbsp
• maple syrup: 1 ½ tbsp
• lime juice: 1 tbsp
• soy sauce: 1 tbsp

Use coconut milk to thin the sauce as needed.

• coconut milk: 2-3 tbsp