Cut both tofu blocks in half. Place each half in a clean paper towel one at a time and squeeze to remove excess storage liquid (without breaking up the tofu). Cut the tofu into long strips and pan fry on medium-high heat with a few tablespoons of vegetable oil until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn or smash the tofu). While the tofu is cooking, continue on to prepare the rest of the recipe.
After the tofu is golden brown, add some soy sauce to the pan and mix to coat the tofu. Set aside.
To Prepare Wrap:
Set a pot of water to boil over medium heat. Once the water is boiling, poor into a large covered bowl and set aside to keep hot (you will have to dip your fingers in, so not too hot).
Tear each romaine lettuce leave into 3 or 4 pieces. Thinly slice the avocado lengthwise.
Take out one of the rice papers and place it in the bowl of hot water. Gently press the rice paper down in the water and soak until pliable (approx 10-20 sec.). The rice paper will soften very quickly. Remove from the water and place on a clean working surface.
Place one piece of romaine lettuce in the center of the rice paper. Spread some hoisin sauce on the piece of lettuce. Add 2-3 pieces of prepared tofu and 2-3 slices of avocado lengthwise on top of the lettuce.
Begin to roll by folding the bottom part of the rice paper over the filling. Tuck in the right and left side over the filling. Continue to roll forward until the end of the rice paper, keeping the folding as tight as possible.
Repeat steps 5-7 and assemble the remainder of the rice wraps until you run out of filling.
Cut each roll in half and serve with your favorite dipping sauce.
Note - nutritional information does not include sauces