vegan ramen spring rolls - hot for food

Ingredients

• 1 x 350 g brick firm tofu
• 1/4 C low-sodium soy sauce or tamari
• 2 tbsp maple syrup
• 1 tbsp liquid smoke
• 1 tsp smoked paprika
• 300 g ramen noodles, cooked according to package directions and drained (discard seasoning packs)
• 1 tbsp miso paste
• 1 tbsp vegetable oil
• 3 tbsp low-sodium soy sauce or tamari
• 2 tbsp toasted sesame oil
• 1 C cilantro, roughly chopped
• 2 C carrots, fine julienne
• 2 C purple cabbage, thinly sliced on a mandolin
• 2 C bean sprouts
• 1 1/2 C frozen corn kernels, thawed and drained
• 2 to 3 green onions, sliced thinly lengthwise (about 2-inches long)
• 1 tbsp cornstarch
• 1 tbsp water
• 2 packages large size spring roll pastry, defrosted (40 sheets)
• 2 tbsp garlic
• 1/2 tsp minced fresh ginger
• 1 C pomegranate juice
• 1/3 C unseasoned rice vinegar
• 1/2 C granulated sugar
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1/2 tsp chili flakes
• 2 tbsp cornstarch
• 2 tbsp water