Directions:

1. Wrap the tofu in a tea towel or lots of paper towel, place on a plate and put something heavy on it. I usually use a frying pan with a jug of water balancing in the center but anything relatively heavy should work. Leave the tofu to press for a while, preferably at least 15 min but over 25 is probably overkill.
   
   
2. If using cilantro, I recommend putting it in a bowl of water to freshen it up a bit. I trim the ends with scissors while it's still bunched up then I unbundle it, pick out the gross bits and put it in a large bowl of water. I rinse it several times then let it sit while I attend to the next steps.
   
   
3. While tofu is pressing and cilantro is freshening up, prep the veggies: chop or crush the peanuts into fairly small bits, shred the carrot, slice the cabbage into thin shreds, chop green onions in rounds, cut the mango into long strips (as long as possible given their shape) and make them about an inch thick. Cut the cucumber into long strips, also an inch thick and about 4-6 inches long. If using basil, give it a rinse. If using nasturtiums, it is ideal to cut them just before you assemble the wraps. Unfortunately you won't be able to wash them but be sure to check for hitchhikers!
   
   
4. Cut the tofu into roughly the same size strips as the cucumber and mango (as long as possible) and brown in frying pan over med-high heat, turning half way through. You can cook them in whatever oil you prefer but I don't recommend olive oil as it has a tendency to burn at higher temps. I usually use the Nature Balance brand vegan margarine because it is great at keeping the tofu from sticking. It should take about 5-10 min per side, depending on how hot your pan is. If you have the time, you can remove tofu from pan, put in a heat-proof container, slather with liberal amounts of hoisin sauce and leave to marinate. If not, you can keep the tofu in the pan and turn the heat down to med-low. Add the hoisin sauce and stir to coat evenly then cook each side until the sauce is absorbed. Remove from pan and let cool.
   
   
5. Cook vermicelli noodles: bring a large pot of water to a boil and add noodles. Be sure to stir them really well to avoid having undercooked bits as they tend to stick together in clumps that don't cook properly. It shouldn't take long for the noodles to cook, about 2-5 minutes. Try a noodle to see if it's done, you'll know when you taste it. Drain and promptly rinse the noodles very well in cold water to avoid them clumping up. Once they're cool enough to touch, I use my hands to help in the rinsing process and feel around for any uncooked bits which should be discarded.
   
   
6. Make sauce for wraps by adding a ridiculously small amount of peanuts (like seriously only 2 TB peanuts or less) to some hoisin sauce (start with about 1/2 C) and blend well. Add a splash of hot sauce if desired.
   
   
7. To hydrate wraps place one carefully in the large pot you cooked the noodles in (give the pot a rinse so it's not sticky) with enough cold water to cover it completely. After a few minutes (usually about the time it takes to wrap one if you're quick) it will be good to go. You have to be extremely careful when moving because they are extremely fragily. Place the wrap flat on a clean, dry plate, doing your best to smooth out all wrinkles. Put another wrap into the water to hydrate while you wrap the first one.
   
   
8. Time to assemble! If using nasturtiums, basil and/or cilantro, place these face down in the middle of the wrap in a short line. Next grab a handful of the vermicelli noodles and spread them on top, again in a short line. Do the same with the peanuts, cabbage, carrot and green onions, spreading them out as much as possible along the mound of noodles. Next take a piece of tofu and a piece of cucumber and lay them out on either side of your pile. Lay a piece or two of mango on top and gently pinch the cumber and tofu together a bit to make the mound more solid (see picture above)
   
   
9. Wrap em up! Be sure to rinse or wipe of your hands before attempting to wrap. Fold the sides over at each end of the mound then *very* gently roll the one side over the other. Flip over, and voila! You cut it in half diagonally if you like but I think it holds together better if you don't.
   
   
10. Serve with the sauce. I usually spoon it onto the wrap so it doesn't fall apart but please be advised, it will inevitably fall apart at the end.