Combine all the ingredients for the peanut sauce. Slice the tofu into 1 cm thick and about 6-7cm long strips (or hwo ever it works best for you).

Place them in the peanut sauce and let them marinate for about 1 h or longer if possible.

Peel the carrots and either grate them or slice them into thin strips. Also slice the peper and cucumber into thin strips. Peel the mango and also cut it into bite sized pieces. Finely slice the radishes and chop up the lettuce.

Heat up a pan with the oil. Take the tofu out of the sauce and fry on each side for about 2 minutes. Set it aside.

To assemble prepare the rice paper according to package instructions. It most of the time works best when you take a kitchen towel and make it wet. Lay that on a flat surface. Then run the rice paper under water for about 3-4 seconds. Place them on the wet kitchen towl. Add a little bit of each filling and some of the remaining peanut sauce into the rice paper, rather on th elower end but not on the edge.

First, fold in the rice paper from the bottom. Then fold in the sides and roll it up, so all of the fillings are in the rice paper and it is tightly closed. This takes a little practice but after a few it will work out.

Pour the remaining sauce in a little conatiner and serve it with the summer rolls! Serve and enjoy!