Cut the tofu into 5 slabs, wrap in a towel and place under some weight to drain (about 10 minutes). Cut the slabs into small pieces, place in a bowl and drizzle with soy sauce. Lightly coat the tofu with corn starch and fry in a pan with peanut oil until golden brown.
The challenge in working with rice paper is to not get the water so hot that the rice paper turns into a gummy, unworkable mess. Use a bowl where you can submerge the entire paper without folding it. Also make sure you have a work surface large enough to lay the rice paper out flat. Use warm water - there should be directions on the package.
Before you start working with the rice paper, make sure all your veggies are prepped and lined up and ready to grab. You need to work a little fast, so preparation is key.
Submerge the rice paper in the warm water for about 10 seconds or until pliable. Remove and place the rice paper on your working surface and let sit for about 20 seconds - this is to let the water soak in.
In the center of the rice paper, start to place your veggies and tofu, creating a rectangle the size of what you want your finished roll to be. Stay away from the edges
Once all the veggies are in place (less is more), start by folding the top and bottom edges together. Now pull and tuck the left and right sides in towards the veggies and roll until tight. You will find your rhythm, but the first few may look a little awkward.
Spring rolls are best served in the first hour or two after they are made. Place the peanut sauce in individual dipping saucers and serve.