Lemongrass Tofu Spring Rolls

Using absorbent towel, wrap tofu and press using heavy weight for 10 minutes. Then slice tofu into thin long strips (about 1/2 inch wide).

Remove outer layer of lemongrass stalk and cut off dry leafy parts, leaving only the soft white base. Smash lemongrass base, then finely mince.

In a medium-sized pan, add 1/4 inch of oil. Then add cornstarch to oil and stir well (this will prevent splatter). Turn heat onto high. Once oil is hot, add tofu slices to pan. Fry tofu slices for 3 minutes each side (or until golden brown). Then move onto towel-lined plate.

In a small bowl, combine soy sauce, sesame oil, sugar, and water.

In the same medium-sized pan from before, add lemongrass to medium heat, and cook until soft (2 - 3 mins). Then add tofu to pan, and pour soy sauce mixture over tofu. Let sauce simmer until sauce thickens and reduces. Make sure to flip tofu so that both sides are coated in evenly in sauce. When done, remove tofu from pan onto plate, including the bits of cooked lemongrass.

Quickly dip rice paper in hot water then place on plate. Make sure not to drench it, or your rice paper will become too soft to roll.

Place vermicelli, veggies, and tofu on bottom portion of rice paper. Then grab bottom edge and tightly roll ingredients up. Fold in sides near the end of the roll (about 4/5 of the way).

Place spring rolls on plate, making sure they don't touch each other (otherwise they'll stick). Enjoy with peanut sauce.

Add all ingredients to a small saucepan.

Turn heat onto low and mix until all ingredients are combined and sauce has smooth consistency. If texture is too thick, add 1 tbsp at a time. If mixture is too runny, add peanut butter 1 tbsp at a time.

After everything has been incorporated into a smooth sauce, pour into a small bowl and enjoy with spring rolls.