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 jalapeño pepper, seeded and thinly sliced
• 8 (6-inch) corn tortillas
• Lime wedges (optional)

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.

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.

 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 sauté 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.

Combine cabbage and the next 4 ingredients (through jalapeño). 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.

Serves 4 (2 tacos); 506 calories.

VERDICT:  The first of several recipes to use up Andrea's grandpa's cabbage.  These are probably as close to fish tacos as I'll ever get, and they were great.  I will probably not make them often since the dredging and frying was kind of a pain, but keep.