Preheat oven to 350 degrees.

For the Tofu

On a large cutting board, slice tofu into half-inch strips. Lay strips on top of several paper towels and then cover with more paper towels. Lightly press down on tofu until the towels absorb most of the water. Lay tofu on a baking sheet lined with parchment paper. Pour soy sauce and sprinkle cornstarch over tofu strips, carefully coating them on all sides. Bake in the oven for 20-25 minutes or until tofu begins to crisp. Remove from oven and set aside until you are ready to assemble rolls.

For the Rice Noodles

Bring water to a boil over high heat in a medium pot. Add about half of the package of vermicelli and cook 5-10 minutes, stirring occasionally, then remove from heat. Drain and set aside. *When ready to assemble rolls, you may need to rinse vermicelli with water to loosen it up again. 

While vermicelli is cooking, set carrot ribbons, green onions, and cabbage onto a large plate and set aside.

For the Sautéed Kale Filling

Heat a large non-stick skillet over medium-high heat. Add sesame oil, chopped garlic, and raisins – sauté for 1 minute. Then add chopped kale, salt, and pepper. Being careful not to wilt the kale, lightly sauté for another minute. Spoon kale mixture from skillet into a medium bowl. Set aside to cool.  

For the Peanut Dipping Sauce

To make the dipping sauce, combine peanut butter and the next five ingredients into a medium mixing bowl. Stir until smooth. Consistency can be altered by adding more water (to thin) or more peanut butter (to thicken). Sprinkle with sesame seeds and set aside. 

Assembling the Rolls

One at a time, wet rice paper under running warm water. Once it starts to soften, place paper flat on a large cutting board. Layer cabbage, kale, carrot ribbons, green onion, and end with one slice of baked tofu. Like a burrito, fold each side of the paper over the mixture. Then fold the bottom of the paper over the mixture. With hands, hold “burrito” shape and carefully pull towards you to tighten, then begin rolling away from you until the top of paper has folded completely around the roll. Repeat with seven more rice papers. Set on parchment paper and cover with a wet paper towel until ready to serve along with dipping sauce.