Prepare the rice noodles by adding them to a large bowl. Pour over boiling water and allow them to soak for 15 minutes (or according to pkg directions). Drain and set aside. 

Whisk together all tofu marinade ingredients in a shallow baking dish (about 8x10"). Add tofu strips and flip them over to coat both sides. Cover with plastic wrap and refrigerate for 30 minutes. 

While tofu is marinating, prep the veggies and peanut sauce. For the peanut sauce, add all ingredients to a bowl and whisk until creamy. Add 2-3 tbsp of hot water to achieve a pourable consistency. 

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Add marinated tofu and bake for 30 minutes, flipping halfway through. 

To assemble spring rolls, pour hot water into a shallow bowl and immerse rice paper to soften for about 10-15 seconds. Transfer to a damp cutting board or flat, clean surface and spread out edges into a circle. 

Add a handful of rice noodles to the bottom third of the rice paper followed by a small handful of carrots, red cabbage, bell pepper, lettuce, fresh mint, and 1 piece of tofu. Gently fold over once, tuck in edges, and continue rolling until the seam is sealed.

Place spring rolls seam side down on a serving platter and cover with a damp towel. Serve fresh with peanut sauce. Store rolls individually wrapped in plastic wrap.