Vietnamese-Inspired Rice Crisps

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For the relish:

2 medium carrots, peeled and cut into 1/8-inch dice

4 medium radishes (or equivalent piece of daikon), peeled and cut into 1/8-inch dice

2 tablespoons unsalted peanuts, crushed

2 tablespoons finely chopped cilantro

1 tablespoon minced shallot

1 teaspoon finely chopped mint

1/2 teaspoon seeded and minced red jalapeño or other chili

1 tablespoon lime juice

1 tablespoon rice vinegar

1/4 teaspoon kosher salt

1/4 teaspoon sugar

For the tofu:

6 to 8 ounces extra firm tofu (half a standard package)

1 tablespoon soy sauce

1 tablespoon vegetable oil

1 teaspoon sesame oil

2 bulbs lemongrass, minced

1 clove garlic, minced

For the rice crisps:

2 (8-inch) round rice paper wrappers

Vegetable oil for frying

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