Begin by cutting the tofu into thin slices and pressing it gently to remove excess moisture. Marinate the tofu for 15 minutes on each side.

While the tofu is marinating, slice the carrots, cucumber, yellow bell pepper, and red cabbage into thin matchstick-sized pieces.

Bring a pot of water to a boil and soak the glass noodles for about 3-5 minutes until soft and pliable. Drain and rinse with cold water.

Fill a shallow dish with warm water and dip each rice paper wrap for about 10-15 seconds until it becomes soft and pliable.

On a softened rice paper wrap, layer with a piece of lettuce, vegetables, glass noodles, marinated tofu, and mint, then roll tightly.

In a bowl, combine peanut butter, brown sugar, soy sauce, lime juice, rice vinegar, and ginger powder. Gradually add warm water to achieve desired consistency.