|10 g||Thai basil|
|½||lettuce (e.g., iceberg, romaine)|
|60 g||sesame seeds|
|200 ml||peanut sauce (satay sauce)|
|vegetable oil for frying|
Roughly chop Thai basil, cilantro, and mint. Cut tofu into thin rectangles. Cut pepper, onions, and lettuce into strips.
Using a grease-free pan, toast nuts over medium-low heat for approx. 3 – 5 min. until fragrant. In a frying pan, sauté tofu in some vegetable oil over medium-high heat for approx. 2 – 3 min. per side or until golden brown. Season with salt and pepper.
Dip rice wrappers evenly into water and allow to soak for approx. 1 min. Gently shake to remove excess water. Set aside on a plate or cutting board.
In the middle of the rice wrapper, layer tofu, carrot, pepper, peanuts, sesame seeds, green onions, and chopped herbs. Finish off with a dollop of peanut sauce.