Step 1

Slice pressed tofu into bite size pieces, 1/4-inch (0.6cm) thick. Place tofu in a shallow baking dish and pour soy sauce over the top. Leave to soak for 10 minutes, flipping half way through.

Step 2

Heat 1 tbsp vegetable oil in a medium size frypan over medium-high heat. Add roughly half the tofu pieces to the pan, or as many can fit in a single layer without overcrowding. Fry for 3-4 minutes on each side until golden, then transfer to a plate. Repeat with remaining 1 tbsp vegetable oil and tofu.

Step 3

Using scissors, cut the rice paper into quarters.

Step 4

Wipe down the fry pan used for the tofu. Heat the vegetable oil on high heat. Once hot, add one quarter of the rice paper sheets at a time. The rice paper will quickly expand, ripple, turn white. It will look like a prawn cracker. Carefully remove using tongs and transfer to a plate lined with paper towel. Repeat for all 12 rice paper pieces.

Step 5

Divide the toppings among the tacos. Start with the tofu, then top with avocado, green onion, cilantro, a drizzle of sriracha mayonnaise and sprinkle of sesame seeds.