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1
Mix the sesame seeds, fish sauce, sesame oil, sriracha, soy sauce, sugar, and lime juice and soak the tofu in the marinade for 2-3 hours.
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2
At this point, you can use the tofu raw or pan-sear it.
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3
I like both, but searing gives it a little extra flavour.
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4
Bring a medium pot of water to a boil and add vermicelli.
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5
Cook for 1 minute.
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6
Reserve 2 cups of cooking water.
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7
Strain and set aside.
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8
Add cooking water to a large bowl and let cool for 10 minutes.
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9
One at a time, add rice paper wraps to the hot water for 5 seconds.
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10
Remove from water and place onto your work surface.
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11
As the water absorbs, the rice wrap will become more pliable.
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12
On one side of the wrap, add a few herb leaves, 1-2 pieces of cucumber, carrot and mango, about an inch of vermicelli, and a strip of marinated tofu.
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13
Grabbing the wrap from the end where the filling is, start to roll up the wrap, tucking the filling in as you go.
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14
With a very sharp knife (dull knives will just squish them), slice wraps in half on the diagonal.
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15
Serve with peanut satay dipping sauce (bought or store-made).
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16
I should also mention that whatever was not used up in the wraps was turned into a yummy tofu, veggie, vermicelli salad.
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17
Perfect for leftover lunches!
