Prepare the noodles according to the package instructions.

Once they are done, rinse under cold water and drain well. Set aside while following the other steps.

Remove any excess moisture from the tofu by squeezing it and patting it dry with a clean kitchen towel. See our FAQ for other methods of extracting the water.

Cut the tofu into pencil-thick slices, then add the tofu to a shallow bowl. 

Sprinkle tofu with 2 tablespoons of soy sauce and cornstarch, then toss to combine.

Add the sesame oil to a non-stick frying pan. Place over medium-high heat. Once the oil is hot, add the marinated tofu slices in a single layer.

Fry for around 3 minutes, until golden brown and crispy on one side.

Add the remaining soy sauce and agave syrup to the pan and give everything a good stir. 

Flip the tofu slices so that they can get crispy on the other side, too! Once they are done, set them aside.

Add all sauce ingredients to a small saucepan. 

Whisk to combine, then let it simmer over medium-low heat for two minutes.

Add water as needed to achieve a slightly runny texture and a smooth, glossy look.

Adjust to taste preferences, then transfer to a small serving bowl.

Materials needed: a plastic cutting board, a damp kitchen towel to place over the rice paper rolls, and a shallow bowl full of warm water.

Start by dipping one rice paper sheet into the water for a few seconds until all sides have been dampened. Transfer it onto your cutting board. 

Add a very small handful / few pieces of all the filling ingredients to the bottom third of the rice paper. Don’t overfill it and keep the sides clear!

Tuck in the sides, then tightly roll it forward until the seam is sealed. Place seam side down on a serving platter and cover with a towel.

Repeat with the remaining rice paper sheets and filling! Serve your summer rolls fresh with homemade dipping sauce.