Step 1: Prepare the Tofu. After pressing the tofu, slice it into thin strips or small cubes. In a shallow dish, whisk together the soy sauce, sesame oil, garlic powder, and black pepper. Add the tofu and toss gently to coat. Let it marinate for at least 15-20 minutes.
Step 2: Cook the Tofu. Heat a non-stick pan over medium-high heat. Add the marinated tofu in a single layer and cook for 3-4 minutes per side, until golden brown and slightly crispy. Remove from pan and set aside to cool completely.
Step 3: Prepare the Peanut Sauce. In a small bowl, combine the peanut butter, soy sauce, rice vinegar, maple syrup (or honey), minced garlic, and grated ginger. Whisk until smooth. Add warm water 1 tablespoon at a time until the sauce reaches your desired consistency. Taste and adjust seasonings; add sriracha or lime juice if desired.
Step 4: Prepare Your Rolling Station. Arrange all your prepared ingredients (cooked tofu, noodles, lettuce, carrots, cucumber, mint, cilantro) neatly on a large platter or cutting board. Fill a wide, shallow dish with warm water. Have a clean, damp surface ready for rolling.
Step 5: Assemble the Tofu Summer Rolls. Dip one rice paper wrapper into the warm water for about 5-10 seconds. Lay it flat on your damp work surface. Arrange a piece of lettuce near the bottom edge, then layer a few tofu strips, noodles, carrots, cucumber, and a few sprigs of mint and cilantro. Don’t overfill!
Step 6: Roll the Summer Rolls. Fold the bottom edge of the wrapper up and over the fillings, tucking it in tightly. Then, fold in the sides of the wrapper towards the center. Finally, roll the entire package tightly from the bottom up to create a neat, cylindrical roll. Place the finished roll seam-side down on a plate.
Step 7: Serve and Enjoy. Serve your freshly made Tofu Summer Rolls with Peanut Sauce immediately, or cover them loosely with a damp paper towel and refrigerate for up to 2-3 hours. They are best when fresh!