• 1 block (300 g) extra-firm tofu, pressed and sliced into batons
• 2 bundles (100 g) dried rice vermicelli noodles
• 12 rice-paper spring-roll wrappers
• 1 mango, flesh only, peeled and cut into strips
• 4 mint sprigs, leaves only
• 3 spring onions (scallions), cut into matchsticks
• 3 small carrots, grated
• ½ cup (75 g) roughly chopped roasted peanuts
• black and white sesame seeds, for sprinkling

Tofu marinade

• 2.5 cm ginger, finely chopped
• 2 tablespoons soy sauce
• 3 teaspoons lime juice
• 1 teaspoon Sriracha sauce
• ½ teaspoon liquid smoke – optional

Dipping sauce

• ¼ cup (65 g) sesame paste (or tahini)
• 2 tablespoons hoisin sauce
• ½–1 teaspoon Sriracha sauce
• 3 teaspoons lime juice
• 1–2 tablespoons hot water

First marinate the tofu. Mix together all the marinade ingredients, add the tofu and leave for 10 minutes, flipping it over halfway through.

Preheat the oven to 180°C and grease a baking tray.

Put the marinated tofu onto the baking tray and bake for 15 minutes.

Meanwhile, for the dipping sauce, combine all the ingredients, starting with 1 tablespoon water and only adding more if the sauce seems too thick – this will depend on your tahini.

Boil the noodles for 3 minutes, then drain and dunk immediately into a bowl of cold water.

When you’re ready to assemble the rolls, drain the noodles. Fill a shallow bowl with lukewarm water. Dip a wrapper into the water for a few seconds, making sure it gets completely submerged.

Lay out the wrapper on a clean countertop or platter and fill with a little bit of everything. Fold over just one side of the wrapper, if you want the mango to peep out, as in the photo, then fold the wrapper up over the filling and roll up as shown opposite.

Serve the summer rolls with the dipping sauce. These make great party food – everyone can assemble their own!