Press the extra-firm tofu to remove excess moisture for at least 15 minutes. Cut the tofu into bite-sized strips and coat with cornstarch, salt, and white pepper.

Heat a non-stick skillet over medium-high heat with sesame oil. Add tofu strips in a single layer and cook for 3-5 minutes per side until golden and crispy.

Boil water and cook the dried vermicelli according to package instructions for 3-5 minutes. Drain and rinse under cold water to stop cooking.

Slice the red pepper thinly and shred or slice the carrot. Prepare lettuce, Thai basil, and cilantro, placing them in separate bowls.

Soak each rice paper sheet in lukewarm water for 10-15 seconds until soft and pliable.

Lay the softened rice paper on a flat surface. Start layering with lettuce, vermicelli, veggies, herbs, and tofu. Fold sides in, rolling tightly from the bottom.

In a bowl, combine peanut butter, water, soy sauce, lime juice, maple syrup, and sriracha. Whisk until smooth, adjusting water for consistency.

Arrange Vegan Tofu Spring Rolls on a platter and garnish with crushed peanuts. Serve fresh for the best texture.