Peanut-Crusted Tofu Tacos With Tangy Slaw

• 1 (14-ounce) package water-packed extra-firm tofu
• 1/2 cup salted, dry-roasted peanuts
• 1/2 cup panko (Japanese breadcrumbs)
• 1/2 cup light coconut milk
• 1 large egg, lightly beaten
• 3/4 cup all-purpose flour
• 3 tablespoons canola oil, divided
• 2 cups thinly sliced cabbage
• 1/3 cup sliced green onions
• 2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt
• 1 jalapeno pepper, seeded and thinly sliced
• 8 (6-inch) corn tortillas
• Lime wedges (optional)

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

water, peanuts, light coconut milk, egg, flour, canola oil, cabbage, green onions, lime juice, kosher salt, pepper, corn tortillas, lime wedges

Taken from www.myrecipes.com/recipe/peanut-crusted-tofu-tacos (may not work)