Preheat the oven to 200 degrees. In the meantime, slice the pressed tofu in 4 equal slices and marinate them in the soy sauce and sesame oil. Place the slices on a lined backing tray and put in the oven for 20 minutes. Flip halfway.
While that's in the oven, make the slaw. Thinly slice the pointed cabbage and the cucumber. Add to a bowl with the other ingredients, stir well and let sit for at least 10 minutes.
Make the sweet sriracha mayo by whisking the three ingredients together.
Prepare your breading station. In a shallow bowl, whisk the flour, sriracha and water together. It should be a consistency that easily drips of your fork. Then grab another plate and dump the panko crumbs on it.
Take the tofu out of the oven and wait a moment until you are able to handle the hot patties without burning your hands. Heat up the oil in a frying pan. Next, take each patty and first dip in the flour-mixture and then roll out in breadcrumbs until fully covered. Then plop each patty in the pan to fry. They take about 5 minutes per side on medium heat, but since you don't have to worry about salmonella, just bake until golden brown.
Assemble the burgers by taking your bread rolls, adding the slaw, then the burger, sauce and sliced avocado. And dig in!