Curried Tofu Summer Rolls

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cook noodles according to package directions; drain. Rinse with cold water; drain well. Using scissors, snip noodles into 2- to 3-inch-long pieces.
3. For marinade, in a bowl stir together the next six ingredients (through salt). Pat tofu dry with paper towels; cut into ¾-inch-thick slices. Add tofu to marinade, stirring gently to coat. Let stand 30 minutes.
4. Remove tofu from marinade; transfer any remaining marinade to a small saucepan. Arrange tofu on prepared baking sheet. Bake 20 minutes.
5. Create an assembly station with rice paper, noodles, tofu, spinach, carrots, and cilantro. Fill a wide shallow bowl halfway with warm water and place near rice paper with a cutting board.
6. To assemble, gently slide two sheets of rice paper into the bowl of water; let soak 20 seconds to soften. Remove wrappers from water and stack them on the cutting board. On the edge closest to you, place four to six spinach leaves. Top with 2 tablespoons noodles and 2 tablespoons carrots. Place a tofu strip parallel to spinach. Sprinkle with cilantro.
7. Fold the nearest edge of rice paper up and over the filling, tucking it under the roll and pulling the roll toward you. Hold the fold in place with your thumbs on either side and fold in left and right sides. Continue rolling until wrap is rolled up. Repeat with remaining rice paper and filling ingredients.
8. Dip a sharp knife in water and cut rolls in half. Warm reserved marinade over low. Serve with rolls.