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1
Wrap the tofu in a kitchen towel and set it on a plate.
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2
Put another plate on top and weigh it down with something heavy.
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3
Press the tofu for 30 minutes.
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4
Make a marinade by whisking together 3 tablespoons of the orange juice, the mirin, soy sauce, and canola oil.
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5
Stir in the garlic, ginger, and cayenne.
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6
Cut the tofu into three slices lengthwise, then turn the tofu block on its side and cut into thirds again, making nine equal slices.
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7
Place the slices in an 8 x 8-inch baking dish and pour the marinade over the top.
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8
Let the tofu sit for 30 minutes, then turn the slices over and let sit for another 30 minutes.
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9
Preheat the oven to 375 degrees F. Bake the tofu and marinade for 40 minutes, until it is golden brown and the marinade is absorbed.
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10
Set aside to cool.
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11
Peel, core, and thinly slice the Granny Smith apple.
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12
Toss the apple slices with the remaining tablespoon of orange juice to keep them from browning.
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13
Dip one of the wrappers in a wide bowl filled with warm water for 15 seconds, or until softened.
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14
Transfer to a dry work surface and pat dry.
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15
Arrange a slice of tofu along with some apple slices, 2 sprigs of cilantro, some Napa cabbage, and scallions in a mound just below the center of the wrapper.
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16
Roll up the rice paper to form a tight bundle, folding in the sides along the way.
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17
Serve or pack each roll wrapped in a lettuce leaf (this will keep the spring roll from sticking to the plate).
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18
If packing for later, cover the rolls with a damp paper towel and some plastic wrap to keep them from drying out.
