Start by pressing the extra firm tofu for about 20 minutes to remove excess moisture. Cut the tofu into strips approximately half an inch thick.

In a medium bowl, whisk together the soy sauce, hoisin sauce, maple syrup, ground ginger, garlic powder, onion powder, and cayenne pepper.

Heat a skillet over medium heat and drizzle with olive oil. Add the tofu strips and fry for about 5-7 minutes until golden brown. Pour in the tofu sauce and cook for an additional 2-3 minutes.

Slice the cucumbers and red bell pepper, shred the carrot and red cabbage, and slice the avocado. Arrange them on your workspace.

Dip two rice paper wraps into warm water for about 10-15 seconds until pliable. Place on a clean surface, then layer with vegetables and tofu in the center. Roll it up carefully.

In a jug, combine peanut butter, coconut milk, rice vinegar, lime juice, and dried chili flakes. Whisk until smooth and creamy.

Arrange the rolls on a platter and serve with the peanut sauce for dipping.