1. Press the tofu between some paper towels to remove liquid. Cut into roughly 0.6×1.2 inch (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 soak for 10 minutes. Heat up a saucepan with water and bring to a boil. Take from the heat. Add the soaked noodles and let heat up for a minute. Take out and let drain. Set aside.

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

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

5. Add the ingredients for the peanut sauce to a microwave-safe bowl and heat up on high for 30-45 seconds. Take out and mix. If it is not coming together, heat up again for 30-45 seconds and mix again – you should get a smooth mixture. 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.