1. Season both sides of the tofu rectangles with salt and pepper. Preheat a pan over medium heat, add the avocado oil and tofu. Sear for 5 minutes per side until golden brown, then remove from the pan and cut into strips.
2. Fill a large bowl (or pie dish) with water and place 2 damp paper towels on a cutting board. Soak one rice paper wrapper in water for approximately 15 seconds (don't leave it in too long as it will continue to soften as you work), then place it on the paper towel.
3. Place a piece of lettuce (tear it smaller if needed) on the bottom third of the rice paper sheet. On top of the lettuce, add the scallion, basil, mint, bean sprouts, cucumber, carrot, and avocado. Roll the rice paper up and over the veggies, then place 2 strips of tofu above the veggies. Fold in the sides of the rice paper and then continue rolling shut. Repeat for all rolls.
4. To make the peanut sauce, in a small pot over medium heat, sauté minced garlic in oil until fragrant and golden brown (1-2 minutes). Then add the water, hoisin sauce, and peanut butter. Whisk to combine and turn the heat to medium-high. Cook until the mixture reaches a low boil, then immediately turn off the heat and add the chili garlic sauce (the sauce will thicken as it cools).
5. Serve the summer rolls with the peanut sauce and enjoy!
