1handfulThai basilcan sub sweet basil or mint if you can’t find Thai basil
Wrap tofu in a clean towel. Set a heavy pan on top to press excess moisture out. Let sit for 15 minutes while you preheat the oven to 400 degrees F (204 C).
Slice tofu into pinky sized rectangles, then toss with soy sauce and ginger.
Spread onto a parchment paper-lined baking sheet and bake for 30 minutes, until golden brown, flipping the tofu halfway through.
Meanwhile, cook rice vermicelli according to instructions on package, then rinse in cold water and set aside.
Heat oil in a large saute pan over medium heat, then add garlic and cook for about a minute. Add the rest of the sauce ingredients, stir, and let cook about 5 minutes (Taste test it! Green curry pastes can vary greatly by brand. Don’t be scared to add more paste to turn up the heat). Cover to keep warm and set aside.
Assembly time! Get all of your ingredients in order, then fill a shallow plate or dish with very warm water and place a rice paper in. Let sit for 30 seconds or so, until the paper is soft and pliable. Gently lift the paper from the water and transfer to a clean working surface.
Top with vermicelli noodles, tofu, peppers carrots, a few basil leaves, a few sprigs of cilantro, and a squeeze of lime juice.
Tuck in the sides then gently and tightly roll up. Place the seam side down and cover with a damp cloth until ready to eat.
Repeat until you’ve used all your ingredients. Should make about 8 spring rolls!
Serve fresh with the green curry dipping sauce. Leftovers stay good covered in the fridge for about 3 days.