Drain Tofu and blot dry with paper towels to remove excess moisture. Slice into large pieces.

Wash basil, lettuce and cucumbers. Slice cucumbers into matchstick sizes.

In large plastic freezer bag, combine crushed/minced garlic, vegetable oil, curry powder, cumin & soy sauce, salt, pepper and sesame oil. Mix the marinade well, then add slices of tofu in bag. Lay tofu slices in gently on top of each other so that they don't break. Make sure all marinate coats each slice of tofu.

Let marinade for at least 1 hour or until all tofu slices soak up the marinade.

Heat up frying pan. Do not add oil to the pan because the tofu is well oiled. Fry slices of tofu until both sides are golden brown with a nice firm crust.

Allow tofu to cool, then slice into smaller pieces.

In large pan, fill with water and warm on the stove. Quickly dip each rice paper in warm water for about 2-3 seconds.

Place wet rice paper on work station and fill with lettuce, basil, cucumber, tofu and roll. Make sure rice paper is completely hydrated and softened before rolling.

Mix soy sauce, rice vinegar, sugar, and lime juice, making sure sugar dissolves. Add slices of chili on top for garnish and extra spice.