Place your tofu in the freezer overnight. Then, thaw the tofu. Once it has thawed, press the tofu (i.e., place the tofu on a kitchen towel and weigh it down with heavy items like cookbooks or pots and pans) for about 20 minutes. Then, place the tofu in the freezer again for at least 6 hours. Thaw and press.
Create the spice mix by stirring together the gochugaru, nutritional yeast, paprika, garlic powder, dried oregano, salt, and ground turmeric.
Pull the tofu apart into irregular chunks and place them in a large bowl.
Add the spice mix to the bowl and stir the tofu chunks around so they are evenly coated.
Slide a sheet of rice paper in a large bowl of water and let it sit for about 2 seconds. Then place the rice paper on a flat surface and cut in half with kitchen shears.
Add a tofu chunk to the center of the rice paper and let it sit until it becomes fairly soft.
Wrap the tofu chunk with the rice paper by bringing the bottom up, folding the sides in, and then rolling it until you create a little "tofu package." Repeat for the remaining tofu and set them aside, making sure they don't touch each other (they stick!).
Heat a pan of oil (about 3 inches deep) to about 350° F. Add the wrapped tofu to the oil and let them cook until they get slightly browned (about 10 minutes). Do not overcrowd the pan, as the tofu will stick to each other.
Serve with Vegan Spicy Mayo.