It's going to be too-hot-to-grill weather very soon. Don't be caught off guard.
1 block firm tofu, cut into matchsticks approximately 2 inches long and 1/2 inch square4 ounces pea greensFinely sliced Thai bird or serrano chili peppersPlace tofu in a large colander and set in the sink. Pour 1 quart boiling water over tofu and let rest for 1 minute. Transfer to a paper towel–lined tray and press dry. Heat vegetable oil in a large nonstick or cast iron skillet over medium-low heat until shimmering.
Transfer drained tofu to a large bowl and add 5 tablespoons peanut-tamarind sauce. Toss to coat tofu.Transfer tofu, carrots, greens, herbs, peanuts, peppers, and remaining dipping sauce to serving platters. Serve with rice paper wrappers and a bowl of warm water. To eat, dip a rice paper wrapper in warm water until moist on all surfaces, then transfer to your plate. Place a small amount of desired fillings in the center.
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