PREPARE THE TOFU: If you prefer plain, uncooked tofu, you can skip this step. Personally, I like to fry mine in a pan with a little bit of oil and seasoning for a firmer texture. Cut the tofu into slices and heat a non-stick skillet to medium heat. Place about a tablespoon of oil (I like to use sesame oil) into the pan, and place the tofu in the pan. Season with a splash of rice wine vinegar and sprinkle with yellow curry powder. Cook until golden brown on both sides. Remove from heat and allow the tofu pieces to cool on a paper towel. Set aside.
PREPARE VEGETABLES: GGather all the ingredients that you’d like to use in your rolls. You want to have each ingredient ready to go before you start filling. Wash the kale and remove the leaves from the stem. Roughly chop the kale into small pieces. Mix the dressing ingredients together in a small bowl and pour on the kale. Toss the kale with the dressing and set aside. Slice the cucumbers and carrots into long strips.
Once everything is prepped and ready, fill a pie pan or other large container with warm water. I find that pie pans are the perfect size for this step. Fully submerge a spring roll skin into the water and shake off any excess. Lay the skin on a non stick surface (marble and plastic cutting boards work well) and begin to fill the skin with fillings. As the skin sits, it will continue to absorb water and soften. Concentrate the filling in the lower half of the skin, and do not overfill.
Continue to fill the skin with carrots, cucumber, tofu, cilantro, green onion, basil and any other filling ingredient you prefer. Very carefully, begin to tightly roll the bottom half of the skin away from you, and tuck the outside sides inward to seal. Use your hands to tuck in the fillings as you roll. Roll until it is completely sealed. This step takes a little bit of practice! Your first few rolls may be a little sad, but you’ll get the hang of it.
Continue the process of filling and rolling until all your ingredients are used up. Enjoy! I recommend eating fresh rolls within 24 hours of wrapping. I also highly recommend dunking them into peanut sauce, but because the kale has a dressing you may not need it. =)
Recipe by Soap Queen at https://www.soapqueen.com/recipes/tofu-zesty-kale-fresh-rolls/