For Peanut Butter dipping Sauce:
1/3 cup crunchy peanut butter, 1 Tbsp reduced sodium soy sauce, 1-2 Tbsp agave (depends on preferred sweetness), 1 Tbsp fresh lime juice, 1/2 tsp Sriracha sauce (for slight kick), Hot water (to thin the sauce).

Now prepare peanut butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved.

For Marinated Tofu:
200-250gm extra-firm tofu (drained and thoroughly dried/pressed)
4 Tbsp sesame oil
2 1/2 Tbsp peanut butter dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp Agave nectar
1 tsp white wine vinegar.

Cut tofu into long strips. I cut each 200 g into 8 strips and then cut each strip in half. Marinate the tofu in fridge for 2-4 hrs or overnight.

Heat up the oven to 175º C. Line a baking tray with a piece of baking parchment. Place marinated tofu on the baking tray. Bake in the middle of the oven for 20 mins. Let it cool.

Prepare the veggies: julienne vegetables, slice mushroom, pick leaves of mint and coriander. Set it aside.

Add rice noodles in boiling hot water for about 5 minutes (read instructions on package), then drain and set aside. Cut the softened noodle with a scissor.

To assemble spring rolls, pour very hot water into a shallow dish and immerse rice paper to soften for about 5-10 seconds. (read instruction on package)

Transfer it to a damp cutting board and gently spread out edges into a circle.

To the bottom third of the wrapper layer the lettuce, a small handful of vermicelli noodles, sliced vegetables and fresh herbs and 1-2 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.