Prepare Tofu: Start by pressing extra firm tofu wrapped in a clean towel for about 20 minutes to remove excess moisture. Once pressed, slice the tofu into thin rectangles. Heat a non-stick skillet over medium heat, add a splash of olive oil, and fry the tofu for 5–7 minutes until golden brown and slightly crispy, turning occasionally for an even cook.

Make Tofu Sauce: In a bowl, combine soy sauce, hoisin sauce, maple syrup, ground ginger, garlic powder, onion powder, and cayenne pepper to create a savory mix. Pour this mixture over the fried tofu in the skillet, and cook on medium heat for another 3–5 minutes, stirring often until the tofu is coated and sticky.

Prep Vegetables: While the tofu is cooking, wash and slice the cucumbers, red bell pepper, and avocado into thin strips. Shred the large carrot and red cabbage finely. Arrange all the prepared vegetables on a cutting board.

Soften Rice Paper: Fill a shallow dish with warm water and dip two rice paper sheets at a time, soaking for about 15-30 seconds until pliable. Lay the softened sheets flat on a clean surface, ready for filling.

Assemble Rolls: On each rice paper sheet, layer a handful of the cooked tofu and a mix of the fresh vegetables in the center. Fold the sides over and roll tightly from the bottom up. Repeat until all rolls are prepared.

Make Peanut Sauce: Whisk together peanut butter, coconut milk, rice vinegar, lime juice, and chili flakes until smooth. Adjust seasoning according to taste.