1. Put a large skillet on the stove over medium heat. Drain tofu and pat dry with a paper towel. Slice tofu into 12 1-inch thick strips, and put into pan with olive oil. Let cook 5 minutes, then flip and cook another 5.

2. In a small bowl, mix the sauce for the tofu. Add soy, sesame oil, maple syrup, ginger, garlic, and chili flakes and stir to combine. When the tofu is finished cooking, turn off the heat and drizzle over the sauce. Toss to combine, then let sit and cool in the pan, off the heat, while you assemble all other ingredients.

3. Thinly slice cucumber into matchsticks, and slice avocado into very thin strips. Roughly chop the cilantro.

4. Make tahini sauce by putting all ingredients into a bowl and whisking to combine. I sometimes do this in a 12-oz mason jar, just shaking everything up to combine. If the sauce is too thick, add up to 1 T more water.

5. Lay out all your ingredients on a cutting board or plates: sauce, tofu, and chopped veggies. Then, fill a large round dish (I used a glass pie plate) with hot tap water. This will be used to soften the rice wrappers. Make sure you have a flat, clean surface to roll up each spring roll.

6. Assemble: Dip a rice wrapper into the warm water, and submerge it for 15-30 seconds, or until soft. Carefully remove with your hands and place on a flat surface. Place one strip of tofu, a few slices of avocado, a small handful of sliced cucumber, and a pinch of cilantro in the center of each rice wrapper. Drizzle with a little bit of sauce, then roll. See pictures for rolling method- essentially, it's like a mini burrito. Fold in the sides, then use your hands to tuck and roll it into a little log. Repeat with all remaining rice wrappers. Serve with extra sauce.

7. These are best eaten the day they're made, but can be stored in a covered airtight container for up to 3 days. If making ahead, I recommend keeping the sauce all on the side so it doesn't make them soggy. If the leftover rolls look dried out, cover with a damp paper towel for a minute to re-hydrate.