• Cut and marinate the tofu. Cut the tofu block in half after pressing it and getting all the extra water out. Combine the soy sauce, sesame oil, and the five-spice powder in a shallow pan. Add the tofu pieces and leave marinating for 15 minutes on each side.
• Once the tofu is marinated, heat a pan and cook the tofu on both sides until it turns a golden color. Leave to cool and cut into thinner slices.
• Thinly slice the fresh cucumber, zucchini, and carrot to the same length. Panfry the asparagus for a couple of minutes and cut to the same length than the rest of the veggies.
• Prepare your glass noodles by leaving them in boiling hot water for a couple of minutes. Drain the water and leave them cool. Clean and cut your leafy greens.
• Fill a big plate with warm water, take a rice paper wrap and immerse it into the water for a few seconds. Place the wrap on a flat surface (a wooden surface works really well) and start placing your ingredients.

  We like placing the lettuce first, then the fresh chopped veggies, the glass noodles, and the tofu. Last, the mint. Leave some space on the sides, front and back of the paper wrap, placing all the ingredients closer to the center.
• Roll up your summer roll. Start by pulling the bottom of the paper and placing it over the ingredients, almost covering them all. With your hands, press the roll and fold the sides to the center.

  Keep rolling your rice paper until the summer roll is fully wrapped. Repeat the process for each rice paper.

Peanut Sauce

• To prepare the peanut sauce, add into a medium-size bowl peanut butter, brown sugar, soy sauce, lime juice, rice vinegar, ginger powder and the warm water. Mix well all the ingredients until everything is completely combined and the sauce looks homogeneous. If your sauce is too thick, add some extra water and if it looks too liquidy, add some more peanut sauce.