Fresh Gado-Gado Salad Wraps with Peanut Sauce

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the cubed tofu and cook for 8-10 minutes, turning occasionally, until golden brown and crispy. Remove from heat and set aside.

In a small bowl, whisk together the peanut butter, soy sauce, lime juice, brown sugar, and 1/4 cup of water until smooth. Add more water, 1 tablespoon at a time, if a thinner consistency is desired for the sauce.

Prepare a shallow dish with warm water. Dip one rice paper wrapper into the warm water for 15-20 seconds, until it is pliable but not overly soft.

Lay the softened wrapper flat on a clean surface. Arrange a small amount of shredded cabbage, bean sprouts, sliced cucumber, crispy tofu, and chopped cilantro in the center of the wrapper.

Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly from the bottom to create a secure wrap.

Repeat with the remaining wrappers and filling ingredients.

Serve the Indonesian Gado-Gado Salad Wraps immediately with the prepared peanut sauce for dipping.