Daikon “Summer Rolls” from Vedge by Rich Landau and Kate Jacoby

Ingredients

• ¼ cup seeded, thinly sliced jalapeños
• ½ cup chopped scallions, white and light green parts only
• 1 cup peeled, seeded, julienned cucumbers
• 1 cup loosely packed fresh cilantro leaves
• 1 tablespoon sambal oelek (optional)
• 1 tablespoon peanut oil
• 2 large, thick daikon radishes (about 1 pound), peeled
• 1 cup loosely packed fresh basil leaves, preferably Thai basil
• 1 cup peeled, julienned carrots
• 12 ounces prebaked, Asian-marinated tofu, cut into thin strips (see Tip)
• 1 teaspoon freshly ground black pepper
• ¼ cup plus 2 teaspoons rice wine vinegar
• 1½ teaspoons salt
• 1 teaspoon sugar