Fresh Rice Paper Rolls with Marinated Tofu & Tahini Hoisin Sauce

1 hour 50 minutes

1. Prepare the filling ingredients: - rice paper sheets(some) (22 cm) - avocado(some) - carrots(some) - red cabbage(some) - bean thread noodles(some) - marinated tofu(some) - microgreens(some) - cilantro(some)
2. Cook the bean thread noodles(some) according to the package instructions. Drain and allow to cool.
3. Prepare the vegetables by shredding the carrots(some), thinly slicing the red cabbage(some), slicing the avocado(some), and washing the microgreens(some) and cilantro(some).
4. Dip one rice paper sheet(some) in warm water until just pliable. Lay it flat on a clean work surface and fill with bean thread noodles(some), carrots(some), red cabbage(some), avocado(some), marinated tofu(some), microgreens(some), and cilantro(some). Roll tightly, folding in the sides as you go. Repeat with the remaining ingredients.
5. Serve immediately with the Tahini Hoisin Sauce(some).
6. Wrap the extra firm tofu(410 g) in a clean towel and press for 30 minutes to remove excess moisture. Cut the tofu in half lengthwise, then slice into strips.
7. In a container with a lid, combine the low sodium soy sauce(60 ml), seasoned rice vinegar(45 ml), maple syrup(15 ml), sesame oil(5 ml), garlic(2 cloves), and fresh grated ginger(15 g). Add the tofu strips, seal the container, and turn several times to coat evenly. Refrigerate for 1 hour or overnight.
8. Lightly coat the tofu with cooking spray(some) and cook in the air fryer at 200°C for 18 minutes, turning halfway through.
9. Whisk together the tahini(60 ml), hoisin sauce(45 ml), fresh lime juice(15 ml), sriracha(15 ml), and sesame oil(5 ml) in a bowl.
10. Add warm water(some) a little at a time until the sauce reaches a smooth, pourable consistency.