Vietnamese roll with tofu

Cut the tofu block into 4 equal sticks lengthwise and place in a sealable container. Add 2 tablespoons of hoisin sauce and let marinate for 24 hours in the refrigerator. The recipe can also be made right away, but the tofu will have less flavor.

Cook the tofu in a non-stick skillet over medium-low heat with 1 teaspoon of sesame oil until the pieces are golden. Set aside.

Heat the vermicelli soaking water with its ingredients. Let steep for a few minutes. Add the vermicelli and remove from heat when cooked. Drain into a colander, keeping the ginger pieces. Set aside.

Prepare the sauce.

Set up the roll ingredients. Run a stream of cold water over a rice paper sheet for about 5 seconds. You don't want the sheet to be completely soft, to avoid tearing it. The sheet will continue to absorb moisture and become tender once rolled. Add the fillings, a drizzle of sauce and roll.

Serve with the remaining sauce on the side.