Marinade

1. Whisk together all marinade ingredients until well combined.
2. Add the sliced Ulivit tofu to the marinade and toss to coat evenly.
3. Cover and refrigerate for at least 20 minutes.

Tamarind sauce

1. In a small pot over medium heat, bring the tamarind pulp and water to a boil. (You can add a little more water if you prefer a looser sauce.) Allow to simmer for 4-5 minutes, stirring periodically to avoid burning. Remove from heat and allow to cool for 5 minutes.
2. Using a wooden spoon or potato masher, mash the tamarind into a paste.
3. Run the paste through a fine mesh strainer into a bowl; discard the pulp remaining in the strainer.
4. In a small bowl, combine all dry ingredients.
5. Return the strained paste into the pan and mix in the dry ingredients and sambal oelek. Bring to a simmer over medium heat and stir for 4-5 minutes. Remove the sauce from the pot and place in a small bowl.
6. Allow to cool, cover, then store in fridge until required.

Summer roll assembly

1. Divide the veggies, mint and marinated Ulivit tofu into 16 equal bundles on a separate sheet pan so there’s about 1/3 cup filling per bundle. Soak 1 round of rice paper at a time in warm water for 10-15 seconds until soft and pliable.
2. Place one bundle of vegetables and marinated Ulivit in the middle of the moist rice paper.
3. Carefully fold the bottom of the rice paper up and over the filling, fold in the sides, and continue to roll until the filling is tightly secure and the rice paper roll is sealed shut.
4. Cut in half on the bias.

Serve with sauce. Garnish with green onion.