Smoky Tofu Summer Rolls with Sweet Spicy Peanut Dressing

Method

1. 1 Slice the tofu into 1cm (0.4 inch) thick strips. Toss with the cornflour, sesame oil, soy sauce, garlic powder and smoked paprika until evenly coated.
2. 2 Air fry at 200℃ / 425℉ for 15 minutes, turning once, until golden and crisp. Alternatively, cook in a lightly greased non-stick frying pan until golden on all sides, or bake at 200℃ fan / 220℃ / Gas Mark 7 / 425℉ for 20 minutes. Ovens and air fryers vary a lot, so keep an eye on it near the end.
3. 3 Place the noodles in a bowl and cover with boiling water. Leave to soak for 10-15 minutes, or until just tender. Drain and rinse under cold water to stop them cooking further, then set aside.
4. 4 Make the peanut dressing: whisk together the peanut butter, soy sauce, sweet chilli sauce, rice vinegar, maple syrup, ginger, garlic and lime juice. Add 3 tbsp boiling water and whisk again until silky and pourable, adding a splash more if needed as thickness varies by peanut butter brand.
5. 5 To assemble, fill a wide, shallow bowl with warm water. Dip one rice paper sheet in for 5-10 seconds, until just pliable; it will keep softening as you work. Lay it flat on a clean, damp tea towel or board.
6. 6 Arrange a small handful of noodles, carrot, red pepper, cucumber, spring onion, basil and coriander in a line across the lower third of the sheet, leaving a gap at each side. Fold the bottom edge up and over the filling, tuck it in snugly, then fold in the two sides. Roll once to seal, then lay 2-3 strips of tofu along the roll before rolling up tightly to the end. Adding the tofu after the first fold keeps it visible through the wrapper.
7. 7 Repeat with the remaining rice paper and filling to make 6 rolls. Serve straight away with the peanut dressing for dipping.