Spicy Tofu Tacos with Tangy Sriracha Sauce

Cut the tofu into triangles.

Coat the tofu triangles in a mixture of corn flour, salt, and pepper.

Fry the tofu triangles in olive oil in a non-stick pan on high heat until both sides are golden brown. Remove from the pan.

In a bowl, mix Sriracha sauce, soy sauce, honey, mirin, and paprika (adjust quantities to taste).

Pour the sauce mixture into the pan on low heat.

Add the fried tofu triangles to the pan and coat them with the sauce.

Serve the spicy tofu in taco wraps with fresh slaw or spring onions, and top with a dollop of guacamole.