1 Cutting board, 1 Small knife, 1 Pot, 1 Cleaver, 1 Teaspoon, 1 Toothpick, 1 Measuring cups, 1 Paper towel
1 Halve bell pepper, remove seeds, rinse, wipe dry and cut into 5 mm (approximately 1/4-inch) cubes.
2 Rines scallion, wipe dry and cut into very thin rings.
3 Peel the ginger root and finely chop. Cut the tofu into 5 mm (approximately 1/4-inch) cubes.
4 Bring the broth, bell pepper, onion, ginger and tofu to a boil in a pot. Cover and cook over medium heat for 3 minutes, then continue cooking uncovered until the liquid has evaporated. Season with salt and pepper and let cool for 15 minutes.
5 Meanwhile, stack the rice paper leaves between wet paper towels and let stand for 10 minutes to soften.
6 Divide the filling among rice paper leaves, placing it in the center of each leaf. Tuck in the ends, then roll rice paper to enclose the filling. Secure seams with toothpicks. Serve with soy sauce.