• Press the tofu by wrapping it in an absorbent towel and placing something heavy on it to remove excess water. Do this for at least 20 minutes, the longer the better. Try to get as much water out as you can for a crispy tofu with a chewy center.
• While the tofu is pressing, prepare the sauce for the tofu by mixing everything except the oil and nutritional yeast.
• After the tofu is pressed and most of the water is squeezed out, cube the tofu.
• Heat the oil in a skillet over medium heat. Once hot, add the tofu. Sauté on high heat for about 5 minutes, flipping occasionally to cook on all sides.
• Add the sauce and cook for another 5 minutes or until brown on all sides. Sprinkle the nutritional yeast and cook for another 1-2 minutes. Set aside.

For the Peanut Sauce:

• Add the peanut butter, maple syrup, garlic, ginger, soy sauce, rice vinegar, sriracha, and water (1 tablespoon at a time) to a food processor and blend until smooth. Add additional water as needed based on your desired consistency.

For the Coleslaw Mix:

• In a small bowl, combine shredded cabbage, vegan mayo, celery seeds, onions, cilantro, and black pepper. Set aside.

Make the Tacos:

• In a tortilla, add the coleslaw mix, top with tofu, and peanut sauce.
• Optional: I like to add sriracha, wonton strips, and a squeeze of lime as extra additions to this dish.
• Enjoy immediately!