Start by cutting 24 thin rectangular slices. Season with garlic salt and set aside.

Slice carrots in to thin strips. I found it easiest to do this with a mandolin. Next, cut carrots into rectangles to match the size of the tofu slice.

Next, slice the cucumber into long strips with a mandolin.

Over a medium/high heat, saute, garlic and onions until onions become translucent.

Dip each tofu piece in water/soy sauce mixture before adding to the pan.

Saute until both sides of tofu are golden.

After tofu is done, place on a couple sheets of paper towel to absorbed any extra oil.

To assemble the rolls, place tofu and carrots on one end of cucumber strip. Roll up and seal with a tooth pick.