|1||Drain and press the tofu until dry. Cut into 24 cubes, about 1cm thick, and toss in the corn flour.|
|2||Heat the coconut oil in a large frying pan over medium-high heat and cook the tofu until golden brown on all sides: about 5-6 minutes.|
|3||Combine the sriracha and soy sauce in a bowl; stir the tofu into the mixture.|
|4||Spiralize the courgette and beetroot using the TAGLIATELLE cone. Cut into shorter lengths. Peel, stone and cut the avocado into small pieces.|
|5||One by one, place the wrappers in a large pan with warm water until soft, about 30 seconds. Then, fill with vegetables and tofu; wrap up tightly.|
Serve with extra soy sauce for dipping.