Put the cornflour in a shallow bowl. Cut the tofu into fingers and dredge in the cornflour.
Heat the oil in a heavy bottom fry pan (cast iron is best), and fry the tofu until it's golden and crispy, turning at regular intervals. Set the tofu aside on a paper towel lined plate.
Cut the carrots, cucumbers, red peppers into matchstick-sized pieces. Shred the cabbage and chop the herbs.
In a medium saucepan over high heat, heat enough water to cover the noodles. Cook the noodles for 2-3 minutes, stirring to separate. Drain the noodles in a colander and rinse with cold water. Put the noodles in a bowl.
Mix the lime juice and coconut sugar in a small bowl. Pour it over the noodles and set aside.
To assemble the spring rolls, dip the rice paper wraps in a bowl of warm water for about 10 seconds. Lay the rice paper on a cutting board or plate and pile your ingredients in the middle, leaving about ¼-½ inch free. Fold the sides in, pull the bottom flap up, and holding the filling in place with your fingers, roll it up tightly.