Step 1: Press the tofu. Wrap the block of tofu in several layers of paper towels or a clean kitchen towel. Place it on a plate and weigh it down with a heavy object (like a cast-iron pan or cookbooks) for at least 30 minutes, or up to 1 hour, to remove excess water. This is crucial for texture.
Step 2: Prepare the tofu. Once pressed, slice the tofu into thin strips, about 1/4 inch thick. In a small bowl, toss the tofu strips with 1 tbsp soy sauce and 1 tsp sesame oil. You can pan-fry them in a lightly oiled non-stick skillet over medium-high heat for 3-4 minutes per side until golden and slightly crispy, or bake them at 400°F (200°C) for 20-25 minutes, flipping halfway.
Step 3: Cook the vermicelli noodles. Bring a medium pot of water to a boil. Add the vermicelli noodles and cook according to package instructions, usually 2-3 minutes, until tender but still slightly firm. Drain immediately and rinse thoroughly with cold water to prevent sticking. Set aside.
Step 4: Prepare the vegetables and herbs. Wash and dry all fresh produce. Julienne the cucumber and carrots into thin strips. Separate the lettuce leaves. Pick the mint and cilantro leaves from their stems. Arrange all prepared ingredients on a large platter or cutting board, making them easily accessible for rolling.
Step 5: Make the peanut sauce. In a medium bowl, combine the peanut butter, soy sauce, fresh lime juice, maple syrup, grated ginger, minced garlic, and sriracha (if using). Whisk until well combined. Gradually add warm water, 1 tablespoon at a time, whisking continuously, until the sauce reaches your desired creamy, pourable consistency. Taste and adjust seasonings as needed.
Step 6: Prepare your rolling station. Fill a shallow dish, slightly wider than your rice paper wrappers, with warm water. Have your prepared ingredients, a clean, damp cutting board or flat surface, and a plate for finished rolls ready.
Step 7: Roll the summer rolls. Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it’s pliable but not overly soft or sticky. Carefully lay it flat on your damp rolling surface.
Step 8: Assemble the roll. Arrange your fillings near the bottom edge of the wrapper (the edge closest to you). Start with a small lettuce leaf, then a few tofu strips, a small handful of vermicelli noodles, some julienned cucumber and carrots, and a few mint and cilantro leaves. Do not overfill.
Step 9: Fold and roll. Fold the bottom edge of the wrapper up over the filling, tucking it in tightly. Then, fold in the left and right sides of the wrapper. Finally, roll the entire assembly upwards tightly, creating a neat, firm cylinder. Repeat with the remaining wrappers and fillings.
Step 10: Serve immediately. Arrange the fresh Tofu Summer Rolls with Peanut Sauce on a platter and serve with the prepared peanut dipping sauce. If not serving immediately, store them as directed in the notes.