In a large bowl, combine the marinade ingredients.
Add the tofu and mix until well coated in the marinade. Cover and leave to marinate at room temperature for 30 minutes, or overnight.
Before cooking, preheat the oven to 205C (400F).
Drain the tofu and dispose of the marinade.
Place the cornstarch in a wide-brimmed plate. Cover the tofu in starch and shake to remove any excess.
Place the tofu on a baking tray lined with parchment paper. Drizzle with oil. Cook in the oven for 20-25 minutes, flipping halfway through until the tofu is crispy. Remove from the oven and let it cool. Meanwhile, stir the ingredients for the sauce together in another bowl.
Heat a frying pan over low heat, then warm the tortillas for 30 seconds on each side.
Garnish the tortillas with tofu, sauce and mixed Asian vegetables. Sprinkle them with coriander leaves.