To a large plastic bag, add in the marinade ingredients and the tofu. Allow to marinate for at least an hour, up to overnight.
Meanwhile, in a bowl mix together the peanut sauce ingredients.
Preheat the grill to medium high and add the corn tortillas. Toast on each side just for 30-60 seconds, and keep warm.
Add the tofu and cook for 3-4 minutes per side until grill marks appear.
To serve, add the tofu to the tortilla shell, top with cabbage, carrots, avocado, lime, green onion, sesame, peanuts and a generous spoonful of the peanut sauce. Enjoy!
Notes
If you don't want to fire up the BBQ or the grill for this recipe, no problem. To bake the tofu, preheat the oven to 400 F. I recommend brushing the marinade on and baking for 30-35 minutes until crispy. If you want it extra crispy, pop it under the broiler. To pan-fry, heat a tablespoon of oil in a large skillet (ideally cast iron) over medium high heat. Marinate the tofu and then pan-fry until golden brown on each side.For my peanut-allergic friends, feel free to swap the peanut butter in this recipe for any other nut or seed butter of your choice. Sunbutter, tahini, almond butter, and cashew butter would all be delicious peanut free substitutes!