Heat the oven to 400°F (200°C). Press the tofu for at least 15 minutes, pat dry and slice into thin strips. Mix the tofu tamari, ginger, maple syrup, rice vinegar and garlic powder, then gently coat the tofu. Arrange on a parchment-lined tray and bake for 25 minutes, turning halfway, until lightly golden.

Toss the julienned cucumber with its rice vinegar, maple syrup, salt and sesame seeds. Refrigerate or keep cool while it stands for at least 15 minutes. This is a fresh quick pickle, not a shelf-stable preserve.

Cook the rice noodles as their package directs. Drain, rinse under cold water and separate them gently. Prepare the carrots, avocado, cabbage, spinach, mint, cilantro, green onions and mango so all the filling is ready before wetting a wrapper.

Whisk the tahini, sauce lime juice, sauce tamari, maple syrup, ginger and finely grated garlic until smooth. Add warm water gradually within the stated range until creamy and suitable for dipping.

Fill a shallow dish with water at the temperature recommended on the wrapper package. Briefly wet a wrapper, usually about 8–10 seconds, and lay it on a clean damp board or towel. It should continue softening on the work surface rather than becoming limp in the water.

Put a modest portion of spinach, noodles, carrots, cabbage, mango, avocado, herbs, green onion, drained pickled cucumber and tofu in the center. Add optional hemp hearts if using. Fold in the sides and roll firmly but gently; leave enough empty wrapper to seal without tearing.