Add the seasoned shredded tofu and cook for 10-15 minutes, stirring occasionally, until the edges are golden and crispy. Warm your taco shells or corn tortillas and fill each with shredded tofu.

Cut the tofu lengthwise into 3 or 4 strips, then cut crosswise into short, thin strips. Blot the strips again with paper towels. Place a 3-quart pot over medium-high heat.

Ingredients: 8 sheets 12" round Rice Paper Wrapper 1 cup warm Water in a large bowl 8 oz. Rice Stick, add to boiling water for 5 minutes, rinse in cold water, drain and set aside Iceberg Lettuce ...