1. **Cook the Tofu:** In a shallow bowl, gently toss the tofu strips with the soy sauce, sesame oil, and garlic powder until coated. Heat a non-stick skillet over medium-high heat. Pan-fry the tofu strips for 3-4 minutes per side until golden brown and crispy. Remove from heat and let cool.

2. **Prepare the Fillings:** Cook the vermicelli noodles according to the package instructions, then rinse immediately under cold water and drain well. Arrange your cooked tofu, noodles, prepared vegetables, and fresh herbs at your workstation for easy assembly.

3. **Soak the Wrappers:** Fill a large shallow dish or pie pan with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds. It should just begin to soften (it will continue to soften out of the water). Lay it flat on a clean, slightly damp cutting board or a damp kitchen towel.

4. **Assemble and Roll:** On the bottom third of the wrapper, layer a small pinch of herbs, a small handful of noodles, a few strips of each vegetable, and 2-3 pieces of crispy tofu. Fold the left and right sides tightly inward over the filling, then roll tightly from the bottom up, just like a burrito.

5. **Repeat:** Repeat the soaking and rolling process with the remaining wrappers and filling ingredients. Keep the finished rolls covered under a damp towel so the rice paper doesn’t dry out while you finish the rest.

6. **Make the Sauce:** In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sriracha. Gradually whisk in the warm water, 1 tablespoon at a time, until the sauce reaches your desired creamy dipping consistency. Serve immediately with the fresh spring rolls!