- 1/3 cup almond butter
- 2 tablespoons lime juice
- 1/4 cup plus 2 tablespoons tamari, divided
- 1 teaspoon sugar
- 3 1/2 teaspoons freshly grated ginger, divided
- 1/2 teaspoon red pepper flakes or 1/4 teaspoon chile oil
- 1/4 cup water
- 1/4 cup sesame oil
- 1/2 (12-ounce) block firm marinated tofu, cut into 4- by ½-inch strips
- 8 large rice paper wrappers
- 1/4 cup sesame seeds
- 8 whole Napa cabbage leaves
- 1/2 sheet nori, sliced into ½-inch strips
- 1 carrot or jicama, thinly sliced into 4-inch strips
- 1 cucumber or zucchini, sliced into 4-inch strips
- 2 green onions, sliced lengthwise
- 1 small bell pepper, sliced into long matchsticks
- 8 small sprigs fresh mint, basil or cilantro
To make dipping sauce, combine almond butter, lime juice, 2 tablespoons tamari, sugar, 1 1/2 teaspoons ginger and red pepper flakes in a bowl, food processor or blender. Add water while blending until preferred consistency; set aside (see note).
Combine 1/4 cup tamari, sesame oil and 2 teaspoons ginger in a bowl and pour over tofu. Let sit a minimum of 15 minutes or place in a sealed container and marinate overnight in the refrigerator.
Fill a large dish with warm water. Soak 1 wrapper in water until pliable, 5 to 15 seconds. Remove wrapper to a clean, dry surface.
Place some sesame seeds, tofu, cabbage, nori, carrots, cucumbers, green onions, peppers and herbs on the lower third of wrapper, leaving a 1-inch boarder. Bring the bottom edge of the wrapper up and over the filling and snugly start to roll it up. Tuck in sides, like a burrito, and continue rolling until completely wrapped. Repeat with remaining ingredients. Cover rolls with a moist towel while you finish the rest.
Cut rolls in half on the diagonal and serve with dipping sauce.
The sauce can be prepared up to 1 day in advance and kept refrigerated. Thin as needed with additional water before serving.