In a rather large bowl mix all tofu marinade ingredients.
After your tofu has beed drained and dried cut tofu into rectangles about 1 cm (0.5 inch wide).
Place the tofu into the marinade and carefully toss to coat all sides.
Heat a skillet over medium-high heat. Add a TBSP of cooking oil to the pan and cook tofu for 4-5 minutes or until all sides are golden.
Bring all the ingredients together mix well to combine.
Cut carrots into shin sticks (julienne) and red cabage into thin slices. Also thinly slice the radishes.
Thinly slice avocado and as soon as you cut it squeeze some lime juice over the avocado to prevent it from oxidizing.
Prepare your lettuce leaf and place some carrots, red cabbage and tofu inside and roll it into a tight roll.
Prepare a large bowl with cold water for 2-3 seconds then drain for a second and place it on the counter smooth side down.
Add the lettuce roll to the center of the soaked rice paper. Then add radishes in a row above the lettuce roll. This will be your outer side of the roll. Place some avocado on top of the radishes.
Begin rolling your spring rolls. First, bring in the left and right sides. Then bring in the bottom side of the rice paper and begin rolling while maintaining some pressure. Be sure not to be too firm, otherwise, the rice papers might break.
Serve immediately.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu