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

Whisk together the soy sauce, hoisin sauce, maple syrup, ground ginger, garlic powder, onion powder, and cayenne pepper until well combined.

Heat olive oil in a skillet over medium heat. Add the tofu strips and cook for 5-7 minutes until golden brown. Pour the sauce over the tofu and cook for another 3-4 minutes.

While the tofu is cooking, slice your cucumbers, red cabbage, and red bell pepper. Shred the carrot and cut the avocado into thin slices.

Fill a large shallow dish with warm water. Dip two rice paper sheets into the warm water for about 15-20 seconds until softened.

Layer the softened rice paper on a cutting board with tofu and prepared veggies. Tuck the ends and tightly roll to secure the filling.

Blend peanut butter, coconut milk, rice vinegar, lime juice, and dried chili flakes until smooth and creamy. Adjust seasoning if necessary.

Serve the rolls fresh alongside the creamy peanut sauce.