Crispy Air-Fried Tofu & Avocado Summer Rolls

• Remove the tofu from the package and drain. Using your hands, gently squeeze out as much water from the tofu as possible.
• Lay the block of tofu on a cutting board and cut into strips. Using a paper towel, gently press the tofu to drain any additional water.
• In a small bowl, stir together the soy sauce, vinegar, syrup, oil, garlic powder, 5 spice habanero & ginger.
• Place the tofu in a shallow baking dish and pour the soy sauce mixture over the tofu. Gently toss to combine.
• Let sit for 20 minutes.
• Pre-heat the air-fryer to 400 degrees.
• Coat with cooking spray.
• Just before cooking, sprinkle with corn starch over the tofu and toss to coat.
• Add the tofu to the basket, cook for 10 minutes, slide the basket out, shake gently and cook for another 5 minutes, tossing and checking until the tofu is crisp and dark golden brown. Remove and place on a baking sheet to cool.
• While the tofu cools, combine the soy sauce, honey, ginger, sesame oil, and toasted sesame seeds in a small mixing bowl. Whisk together, cover, and chill.
• Prepare and cut all the vegetables, place in small bowls and set aside.
• Prepare the rice noodles according to the package, rinse, cool, and set aside.

Summer Rolls

• Prep Rice Paper: Fill a pie dish with warm water. Soak the rice paper, one sheet at a time in the warm water until softened and ready to roll.
• Add Ingredients: Lay the softened rice paper on a cutting board and add a few slices of avocado, tofu, cabbage, carrots, cilantro, mint, cucumber, and rice noodles.
• Roll: start by folding the left and right sides inwards towards each other. Next fold the bottom up towards the middle. Gently but firmly, tuck and roll the ingredients up like a burrito.
• Serve with the honey-soy ginger dipping sauce.