Preheat oven to 400 degrees and brush a large baking sheet with olive oil.
Drain tofu. Place tofu on a clean or a few paper towels and cover with another towel. Put a couple of heavy plates or a cast iron skillet on top of the tofu and let it drain for several minutes. Tofu should be dry to the touch; if it is not, replace towels or paper towels and let drain for another few minutes.
Cut your tofu in half hot dog style, and then cut each half into 9 slices, so that you end up with 18 rectangular slices (this will be 3 per taco), each about 1/2 inch thick.
Dredge tofu in corn starch and arrange on one large baking sheet. Place in the oven and cook for 15-20 minutes, until the pan side of the tofu is a light golden brown, and flip each piece of tofu. Cook for another 10-15 minutes or until both sides of the tofu are golden brown. Remove from the oven and cool on the pan.
In a large bowl, whisk together all ingredients to make the glaze. Add cooled tofu and toss lightly, ensuring that each piece of tofu has been coated in sauce on both sides.
Arrange half of tofu in large skillet and cook over medium heat for about two minutes. Flip each piece of tofu and cook for another minute or so, just until glaze begins to thicken and brown slightly. Repeat with second batch of tofu.
If desired, lightly toast tortillas in a skillt over low heat, cooking for 1 minute or so on each side. Cool on a cooling rack to limit moisture retention.
Combine avocado, salt, and lime juice in a bowl, and mash to your desired consistency. Spread avocado on tortillas, and arrange tofu on top of the avocado mash.
Add slivered almonds, cilantro, and additional sriracha according to your preferences. If you’re feeling really crazy, try some pickled red onion, bell peppers, or other crunchy veg. Or just stick to the basics as God (*Teresa) intended.