Vegan Vietnamese fresh rolls with peanut sauce and spicy soy sauce

Drain the tofu with a paper towel. Preheat the oven to 375.

Slice the tofu, lay it on a parchment-lined baking pan with no oil, and season with salt and pepper.

Bake 25 to 30 minutes until a little crispy.

Bring a pot of water to a boil. Fill the sink with cold water and wash the lettuce, mint, Thai basil and cilantro, letting sand sink; dry the greens in a salad spinner.

Take the boiled water off the heat and soak the mung bean or vermicelli noodles three to five minutes; run them under cold water to stop the cooking.

Cut the cucumber.

Slide a rice paper into a plate of water and soak about 30 to 40 seconds.

Lay on tofu, cucumber, lettuce, Thai basil, mint, cilantro and noodles. Push the filling back with the near end, roll once, fold in the sides, and roll up.

For the peanut sauce, blend peanut butter, coconut or almond milk, and tamari or soy sauce until creamy.

For the spicy soy sauce, combine green onion, cilantro, chili, toasted sesame oil and tamari or soy sauce.