Press and drain tofu for ~10 minutes to get rid of excess moisture.  Cut the tofu into six slabs crosswise. Cut each slab in half to make two squares. Finally, cut each square on the diagonal to make triangles. Add to a large shallow container.

In a large liquid measuring cup, whisk together ¾ cup ponzu and ¾ cup water. Pour over tofu, making sure it's fully coating all the pieces. Cover and marinate in the fridge for at least 1 hour.

Combine all avocado salsa ingredients in a large bowl. Season with salt to taste. Cover and refrigerate, set aside.

In a bowl, whisk together ¼ cup ponzu, mirin, shaoxing wine, and honey or maple syrup. Coat the bottom of a large skillet with high-heat oil (such as avocado or grapeseed) and heat over medium-high. Remove tofu from marinade and transfer to the hot oil. Cook tofu in a single layer (may need to do so in multiple batches), for 2-3 minutes on each side until golden brown. Remove tofu from pan and transfer to a paper-towel lined plate.

Whisk together 1 ½ tsp corn starch and 3 tsp cold water, set aside. Once all the tofu is cooked, add sauce to the pan and reduce heat to medium. Bring to a lower simmer then whisk in corn starch slurry. Transfer tofu back to pan and carefully move tofu around to coat in sauce. Reduce heat to lowest setting while prepping the tortillas.

Warm tortillas in a dry pan. Assemble by adding 2-3 pieces of ponzu-glazed tofu to the tortillas and top with avocado salsa. Garnish with sliced serrano pepper and fresh cilantro. Enjoy!