I like the smell of cut grass in the summer, and the taste of lemonade, but that’s as far as my experience goes with lemon-grass. As far as Tofu and snow peas, pretty much ditto on all accounts. Spring rolls though are cool for sure, but I can’t say they’re a mainstay of my diet. Cheerios and dark chocolate is though, but this isn’t about that; but this delicious recipe that’s sure to like, taste awesome if you have it… I mean I’m not going to, but so goes my basic palate… But not yours!!!

1 pound extra-firm tofu, drained, cut into 1⁄4-inch slices, and pressed see Tofu

2 tablespoons soy sauce

1 tablespoon mirin

1 tablespoon minced lemongrass

4 ounces snow peas, trimmed

2 tablespoons canola or grapeseed oil

12 rice paper wrappers

1 large carrot, shredded

1 cup fresh Thai basil or cilantro leaves

Cut the tofu into 1⁄4-inch strips. Transfer to a shallow bowl and add the soy sauce, mirin, and lemongrass. Cover and refrigerate for 1 to 2 hours to marinate. In a small saucepan of salted boiling water, cook the snow peas for 1 minute. Drain and rinse under cold water. Pat the snow peas dry and slice them lengthwise into thin strips. Set aside.

In a large skillet, heat the oil over medium heat. Drain the marinade from the tofu and discard. Add the tofu to the hot skillet and cook, turning gently, until golden brown, about 7 minutes. Transfer the tofu to a plate and set aside to cool. Fill a large shallow bowl with warm water and add 1 rice paper wrapper at a time, soaking it in the water for a few seconds until soft. Remove it from the water and lay it on a dry work surface. Place 2 or 3 strips of tofu down the center of each wrapper, leaving a 1-inch margin at each end. Top with a few strips of the cooked… Makes 12 rolls.