Mix the soy sauce, chilli flakes, ginger and maple syrup and leave to steep. Heat a nonstick frying pan until very hot and then fry the tofu for 8-10 minutes until c rispy on all sides. Pour the marinade over the tofu, stir well and allow the marinade to boil down. Remove the pan from the heat and leave so the flavours can mingle.
For the summer rolls, first sollten one sheet of r ice paper in lukewarm water for 3 minutes. Meanwhile, marinade the white and red cabbage in the toasted sesame oil. Remove the rice paper from the water and spread out. Now put the second sheet of rice paper into the lukewarm water and leave to soften.
Spread a layer of marinated cabbage over the first sheet of rice paper. Leave a gap of approx. 2-3 cm at the edges, to the right and left and at both ends. Scatter the diced pear and mint over the cabbage.