• Preheat oven to 350 degrees
• Grease the baking sheet with the coconut oil and arrange the tofu to allow the pieces to bake evenly. Bake the tofu for 30 minutes or until golden.
• While the tofu is cooking, make the sauce: combine the peanut butter, hoisin sauce, lime juice, soy sauce, sugar, garlic, and water in a small bowl, whisking until combined. Set aside.
• Prepare the noodles, rinse with cold water, drain, and set aside.
• Thinly slice the cilantro leaves, carrots, peppers and cabbage.
• To prepare the rolls, clear an area and set up stations with: dry rice paper, warm/hot water (not so hot you can’t put your hands in it), lettuce, tofu, vegetables, noodles and sauce.

Assemble the rolls

• Dip the rice paper in water and let it drip dry. Place the wrapper on a flat surface with the lettuce in the center, add the tofu, vegetables, noodles and sauce and wrap up one side, tuck in the ends and roll up like a burrito. Cover the rolls with a damp paper towel.
• Once prepared, store the rolls in an airtight container to prevent drying and cracking.