1. Press the tofu between some paper towels to remove liquid. Cut into roughly 1,5x3cm pieces. Place in a bowl, add the soy sauce and mix – the tofu should be covered completely. Let soak for 1 hour (mix occasionally).

2. Add the glass noodles to a bowl with cold water and let them soak for about 10 minutes. Heat up a saucepan with water and bring it to a boil. Take from the heat, add the soaked noodles and let them heat up for a minute. Take out and drain. Set aside.

3. Wash the salad and let it drain. Peel the carrot and cut it into thin strips (julienne), cut the cucumber into thin strips as well – no need to peel here, just wash it before you use it.

4. Heat the olive oil in a frying pan or wok. Add the (drained) tofu and fry until golden brown on all sides. Take out of the pan and place it on paper towels.

5. Add the ingredients for the peanut sauce to a microwave-safe bowl and heat on high for 30-45 seconds. Take out and mix. If it is not coming together, heat again for another 30-45 seconds and mix once more. You want a smooth peanut sauce. Set aside.

6. To assemble the summer rolls take a spring roll rice paper and let it soak in cold water for a moment (e.g. on a plate with water). Place in front of you (if it sticks too much on your working surface, use a wet kitchen towel as your working surface) and place first some noodles on the rice paper, some carrots, cucumber, salad, two pieces of tofu and finish with some cilantro and mint leaves. Now fold the sides over that package– left, right, then the short side over that and then roll up. The first one is probably a bit weird looking, but you will find out how to roll up best pretty quick. Repeat until all ingredients are used (it depends on the size of the spring roll rice paper how much you get). Place the rolls on a plate. Serve with the peanut sauce.