Fresh Rolls & Peanut Sauce

Begin by first peeling and slicing the carrot into thin strips. Then peel, seed and slice the cucumber. Remove the tofu from the package and place it on a dish towel or paper towel to drain any excess liquid. Cut the tofu into 1/4" pieces and then dry fry them in a skillet over medium heat (use a non-stick pan, but do not use any oil!). Cook the tofu for 6 minutes, then flip it and cook an additional 4 minutes. Prepare an assembly station with the sliced carrot, sliced cucumber, cooked tofu and broccoli sprouts. Fill a large bowl with hot water and place a wet paper towel on the cooking surface where you will prepare the fresh rolls. Dip a sheet of rice paper into the hot water for 10 seconds, or until it becomes soft but does not break. Place the softened rice paper onto the wet paper towel and then add several slices of carrot, cucumber, broccoli sprouts and two pieces of the cooked tofu. Roll the ingredients up (the rice paper will stick to itself creating a seal). Cut in half and serve with peanut dipping sauce.