Instructions
Follow the steps and taste along the way.
Mix the sauce
In a bowl, stir together the peanut butter, soy sauce, lime juice, 30 ml water, honey, and chili flakes. Mix until the sauce is smooth and pourable; it should taste distinctly tangy, slightly sweet, and salty.
Cook the tofu
Cut the tofu into 8 roughly equal sticks. Heat the oil in a pan over medium-high heat and cook the tofu for 6–8 minutes, turning it regularly. The pieces should have a golden surface and firm, slightly crispy edges. Set aside to cool.
Prepare the noodles and vegetables
Bring the water for the noodles to a boil, add the rice noodles, and cook for 3 minutes. Drain and briefly rinse under cold water. Cut the mango, cucumber, and carrot into thin strips, tear the lettuce into smaller pieces, and separate the mint leaves from the stems.
Roll the rolls
Pour 800 ml lukewarm water into a wide, shallow dish. Dip one sheet of rice paper for 5–8 seconds, until softened, then place it on a clean board. In the lower third, add a piece of lettuce, a little of the noodles, one tofu stick, strips of mango, cucumber, and carrot, and 2–3 mint leaves. Fold the bottom edge over the filling, fold the sides inward, and roll tightly. Repeat with the remaining rolls.
Serve with the sauce
Serve the rolls immediately, whole or cut crosswise in half, with the peanut sauce in a bowl. If making them ahead, store them separately under a clean, slightly damp towel so the rice paper does not dry out.
