Peanut-Crusted Tofu Tacos with Tangy Slaw

Ingredients

• 2 cups cabbage thinly sliced
• 3 tablespoons canola oil divided
• 8 6-inch corn tortillas ()
• 0.5 cup dry-roasted peanuts salted
• 1 large eggs lightly beaten
• 14 ounce water-packed extra-firm tofu 
• 0.8 cup flour all-purpose
• 0.3 cup green onions sliced
• 1  jalapeno seeded thinly sliced
• 0.5 teaspoon kosher salt 
• 0.5 cup coconut milk light
• 2 tablespoons juice of lime fresh
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)

Equipment

• food processor
• frying pan
• paper towels

Directions

1. Cut tofu lengthwise into 4 (1/2-inch-thick) slices.
2. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 5 minutes.
3. Cut each tofu slice, lengthwise, into 1/2-inch-thick strips; cut strips in half crosswise.
4. Place peanuts in a food processor; process until ground.
5. Combine peanuts and panko in a shallow dish, stirring well.
6. Combine milk and egg in a shallow dish, stirring well.
7. Place flour in a shallow dish.
8. Heat a large skillet over medium-high heat.
9. Add 1 tablespoon oil to pan; swirl to coat. Dredge half of tofu in flour; dip in egg mixture. Dredge in peanut mixture.
10. Add coated tofu to pan, and saut 4 minutes or until golden and crisp, turning to brown on all sides.
11. Remove tofu from pan, and drain on paper towels. Repeat procedure with 1 tablespoon canola oil, tofu, flour, egg mixture, and peanut mixture.
12. Combine cabbage and the next 4 ingredients (through jalapeo).
13. Drizzle the cabbage mixture with remaining 1 tablespoon oil; toss to coat.
14. Heat tortillas according to package directions.
15. Place 2 tortillas on each of 4 plates; top each tortilla with 1/4 cup slaw. Divide tofu evenly among tacos.
16. Serve with lime wedges, if desired.