Baja Tofu Tacos

Cut the block of tofu into 5 slabs. Wrap in a lint free towel or paper towel and set something heavy on top and let press for 20-30 minutes. Skip if using super firm tofu.

In the meantime, prepare the slaw: combine all ingredients for the cabbage slaw in a bowl, taste and adjust seasonings if needed, and set in fridge until ready to use.

Also prepare the white sauce: mix all ingredients together in a small mixing bowl except for salt. Taste and adjust seasoning or add salt if desired.

Next, prepare the batter. Mix together the flour, salt, garlic powder, and cayenne pepper in a large mixing bowl. Add 1 cup of beer (or sparkling water) and the mustard and mix together. Add more beer as needed to reach a thick pancake batter consistency.

Heat a 1/2" of oil over medium heat in a cast iron skillet or a deep heavy bottomed pan. It's hot enough when a small amount of batter is dropped into the oil and it bubbles around the batter and starts to float to the top.

Cut each slab of tofu in half lengthwise to make 10 pieces of tofu. For a higher ratio of batter to tofu, cut each slab into three pieces for a total of 15 pieces of tofu.

Dip each piece of tofu into the batter and then gently place it in the oil. Fry 3- 5 cutlets at a time, depending on how many fit in the pan, do not overcrowd. Once the bottom is golden, carefully flip and let fry until the other side is golden as well. Remove and place on a wire rack set over a pan to drain. Repeat with remaining cutlets.

Heat the corn tortillas, then spread some white sauce on the bottom. Add a tofu cutlet and some cabbage slaw. Finish off with some sliced avocado, cilantro, and lime wedges. Serve with hot sauce and additional white sauce (thinned to pouring consistency).