Prepare the tofu filling: Pat the tofu dry with a clean kitchen towel, pressing gently to remove some of the excess moisture. Add to a large mixing bowl and crumble as finely as possible using your hands. Add the spring onion, reduced-sodium tamari, ginger, and maple syrup, then mix until well combined.

Roll the rice paper: Wet a chopping board to prevent sticking. Fill a shallow plate or large bowl with warm water. Dip one rice paper sheet into the water for a few seconds (5 to 10 seconds seems to be the sweet spot, depending on the brand), until it starts to soften, then place it on the wet chopping board. Add one-quarter of the tofu mixture to the lower third of the rice paper and shape it into a long sausage. Fold the bottom edge over the filling, fold in the sides, then roll tightly. Repeat with the remaining rice paper sheets and tofu filling.

Cut and air fry: Using kitchen scissors, cut each roll into 5 small bite-sized pieces. Place on baking paper or an air fryer liner in the air fryer basket. Lightly spray with avocado oil and air fry at 400°F (200°C) for 15 minutes, or until crunchy. Gently stir or turn the pieces during cooking so all sides become crisp.

Prepare the sauce: Add the peanut butter, lime juice, reduced-sodium tamari, maple syrup, and gochujang or sriracha to a small bowl. Stir until smooth and fully combined, adding water or coconut milk as needed to thin to your desired consistency.

Serve: Plate the crispy rice paper nuggets with the sauce, and enjoy!