Lemongrass Tofu Summer Roll Burrito with Peanut Sauce

Prep and marinade your tofu

Unwrap tofu and wrap in a towel, place something heavy on top to press out liquid and let press for 10-60 minutes, the longer it's pressed the faster the marinade will soak in.

In a wide, flat container, add your marinade ingredients: 2 tbsp lemongrass paste*, 1 square inch ginger minced, 1 clove garlic minced, juice and zet of 1 lime, 1 1/2 tbsp fish sauce, 1 tbsp brown sugar, 1/2 tbsp soy sauce, 1 tbsp oil.

Unwrap tofu and slice into 1 cm strips. Place in marinade and toss to coat. Set aside for 30 minutes to overnight.

Make your peanut sauce

To a small bowl, add 1 square inch ginger minced, 2 cloves garlic minced, juice of 1/2 lime , 1 tbsp brown sugar, 1 1/2 tbsp soy sauce, 1 tbsp rice wine vinegar and 1-2 tbsp sriracha depending how spicy you want it. Mix well to dissolve sugar. Add 3/4 cups peanut butter and mix, adding 1/4-1/2 cup warm water to thin it out to a dippable consistency. Set aside.

Pickle your carrots

Chop carrots into long thin matchsticks. Add to a small pan with 1 tbsp sugar, 1/2 cup white vinegar, a pinch of salt, and water to top it off to fully submerge the carrots. Bring to a simmer over medium heat and remove (3 minutes or so). Drain and set aside to cool.

Chop cucumbers in the same thickness, wash your lettuce, cilantro, and chives. Set all aside.

Cook your tofu

Add tofu to an airfyer at 400F for 15 minutes. Your edges will start to char slightly from the sugar, you want your cooked tofu to be slightly soft in the centre so it's not too dry.

Alternatively, bake at 400F for 20-30 minutes.

Assemble your wraps

Rice paper is finicky, I've tried many ways of wetting it and this is what I've found to be best.

Set out a shallow wide dish large enough to fit one entire rice paper. Fill with room temp water. One at a time, dip the paper in, fully submerging, and immediately remove, don't let it sit or it will become too soft and will rip. Set 3 wetted papers on a cutting board in the shape of a triangle. Place filling on the larger side of the triangle: lettuce, tofu, carrots, cucumber, cilantro, chives and noodles. Roll sides in first then over like a burrito. Option to cut in half to serve.

Serve with peanut sauce.