Fresh Summer Rolls With Seared Tofu
[Vegan]

For the thai tofu:

• 1⁄2 cup chopped fresh basil
• 1⁄2 cup chopped fresh cilantro
• 1⁄2 cup low sodium soy sauce
• 1⁄2 cup fresh lime juice
• 1⁄4 cup chopped of fresh mint
• 2 tablespoons brown sugar
• 1 tablespoon peeled minced fresh ginger
• 1 tablespoon olive oil
• 2 teaspoons yellow curry powder (a blend of pepper, cumin, coriander, fennel, cloves, cardamom, ginger and turmeric)
• 1⁄2 teaspoon crushed red pepper flakes
• 4 cloves garlic, minced
• 2 (10 1/2 ounce) packages firm tofu, drained

For the rolls:

• Boston Lettuce, washed and leaves torn into big pieces
• Rice Vermicelli, cooked and drizzled with rice wine vinegar, sugar and salt mixture
• Roasted Peanuts, chopped
• Julienned Carrot
• Julienned Cucumber (seedless)
• Fresh Mint, washed and leaves removed from stems
• Cilantro, washed and broken into leafy stems
• Basil, washed whole leaves
• Rice Paper Wrappers

For the dipping sauce:

• 1 1/4 cups granulated sugar
• 1/2 cup rice wine vinegar
• 1 lemon, zested and juiced
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 1 teaspoon crushed red pepper flakes