Begin cooking your rice stick noodles per the package instructions. While that is going, mince your garlic, and it in a bowl with peanut butter, sesame oil, hoison sauce, soy sauce, Sriracha and lime juice.
Begin stirring together, and add water through the process until you get the consistency you like as well as more soy sauce and sriracha to taste.
You should have a creamy consistency and not too watered down, about 1/3 cup of water. Place in the fridge until ready to serve
Your noodles should be ready by now. Throw them in the freezer to cool them down.
Cut your carrots into small strips, I supposed you could say julienne. But I'm not a rocket scientist..
Take your Nasoya TofuBaked ginger tofu out of the package and cut into thin strips. How easy was that?!
Check your rice noodles, when they're cool to the touch it's time to rock! Add some water in a pan or a plate. Anything round and bigger than the sheet of spring roll paper.
Submerse in the water for about 5 seconds, and place on a wet surface. I used my cutting board.
Place about a handful of rice noodles in the center of the spring paper, then the tofu and carrots up top, and some mint, basil (if you're using it) and green onion on the bottom. Feel free to add any other veggies as well!
Fold in the sides of the spring roll paper.
Then starting from the bottom, roll up as if you're rolling a burrito.
Simple as that! Don't worry if it looks messy, as long as the end are closed in, it will be just fine!
Take that peanut sauce out of the fridge and top with some chopped peanuts, and serve! I also like to eat my spring rolls with a little hoison sauce and chili sauce as well! Enjoy!
Find the full recipe at: https://dadwithapan.com/sesame-ginger-tofu-spring-rolls-with-spicy-peanut-sauce/