Instructions

1. Drain the tofu. Wrap in several paper towels; place in the sink. Place a heavy object (such as a large pot with a heavy weight inside) on top of the tofu to press the water out. You can also use a tofu press. Let the tofu drain for 15 minutes.
2. Preheat oven to 375F. Lightly grease a baking sheet with oil or cooking spray.
3. In a small bowl, whisk together 1/4 cup soy sauce, coconut sugar, starch, vinegar, garlic, sesame oil, and ginger. Cut tofu into 10 slices, add to the bowl, and toss to combine. Let sit for 5-10 minutes.
4. Place tofu in a single layer on the baking sheet. Bake for 20-25 minutes, until crispy on the edges.
5. While the tofu is cooking, chop and slice your vegetables and fruits.
6. In a small bowl, add peanut butter, Sriracha, lime juice, water, and 1 tablespoon soy sauce. Whisk to combine; set aside.
7. Add hot water to a skillet or shallow dish. Have a separate damp plate ready. Place each spring roll wrap in the water for 15 seconds, then transfer to the damp plate and spread out the edges.
8. Place a slice of tofu and some romaine, bell pepper, mango, carrot, cucumber, and avocado in the center of the wrap. Tuck in the edges, fold one side over tightly, and continue to roll. Place seam side down on a plate. Repeat with all spring roll wraps.
9. Serve with peanut sauce and dip away!