Sriracha Tofu Tacos

1.Prepare the Tofu: Press the tofu for at least 30 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with soy sauce, sesame oil, garlic powder, and ground ginger. Sprinkle the cornstarch over the marinated tofu and toss gently until every piece is lightly coated.

2.Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the coated tofu cubes in a single layer (work in batches if necessary) and cook for 6-8 minutes, turning occasionally, until golden brown and crispy on all sides.

3.Make the Glaze: While the tofu cooks, whisk together the Sriracha sauce, honey (or maple syrup), rice vinegar, and 1 teaspoon of soy sauce in a small bowl.

4.Glaze the Tofu: Once the tofu is crispy, reduce the heat to medium-low. Pour the Sriracha glaze over the tofu and toss quickly to coat all the pieces. Cook for 1-2 minutes, allowing the sauce to thicken slightly and adhere to the tofu. Remove from heat.

5.Prepare the Slaw: In a separate bowl, combine the shredded cabbage, carrots, and cilantro. In a small cup, whisk together the lime juice, mayonnaise, and salt. Pour the dressing over the slaw mixture and toss well to combine.

6.Warm the Tortillas: Heat the tortillas according to package directions—either quickly char them over an open gas flame, warm them in a dry skillet, or microwave them briefly.

7.Assemble the Tacos: Place a spoonful of the Sriracha-glazed tofu onto each warm tortilla. Top generously with the fresh lime slaw. Serve immediately with a wedge of fresh lime for an extra squeeze of acidity.