1) Drain tofu and pat dry. Slice the tofu block into thirds, so each tofu “steak” is thinnish. (It sears better.)
2) Warm a skillet, then drizzle sesame oil and canola oil to coat its bottom. Sear the tofu until each side is a crispy brown. Remove and cut into long pieces. Set aside.
3) In a large bowl, shred carrots into long curls (instead of fine shavings from a grater) on a box grater: julienne slice the cucumber and cabbage, lettuce, or watercress. Add freshly grated ginger to taste. Add a drizzle of sesame oil and rice wine vinegar. Shake in sesame seeds. Add salt: stir and taste. Add more ginger or sesame oil, depending on your preference.
4) Create an assembly line of seared tofu, carrot-cucumber ginger salad, greens, and rice roll wrappers. One at a time, dip the rice wrapper into a water bath for a few seconds until pliable. Then, let the layering begin. Lay a rice wrapper flat on the cutting board, then first layer lettuce or cabbage followed with the salad mixture and tofu strips. Fold in two sides, and then tightly roll it away from you.
5) Plate them in a circle on a serving platter with cupped sauces of your choice in the middle.
Healthy, tasty, easy.