• Before starting, wash and dry all produce.
• Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
• Finely chop cilantro.
• Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
• In a small bowl, combine spicy mayo and 1/4 tsp (1/2 tsp) lime juice. Season with salt and pepper.

• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high.
• When the pan is hot, add shrimp. Cook, stirring occasionally, until is shrimp just turn pink, 3-4 min.**
• Transfer to a plate. Carefully wipe out pan.       
• In a zip-top bag, combine cornstarch, garlic salt and half the sesame seeds. 
• Add tofu and toss to coat.
• In a large non-stick pan, heat 1 tbsp oil over medium-high.
• When the pan is hot, add 1 tbsp oil, then tofu.
• When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
• Remove from heat.
• To the pan with tofu, add shrimp, sweet chili sauce. Toss to coat.

• Meanwhile, to a large bowl, add 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
• Season with salt and pepper, then whisk to combine.
• To the dressing, add red cabbage, carrots, half the cilantro and remaining sesame seeds.
• Toss to combine.

• Just before serving, wrap tortillas in paper towels.
• Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)

• Divide tortillas between plates. Top with slaw, tofu and shrimp.
• Drizzle spicy mayo sauce over top and sprinkle with remaining cilantro.
• Squeeze a lime wedge over top, if you like.

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When the pan is hot, add shrimp. Cook for 3-4 min, stirring occasionally, until is shrimp just turn pink.** Transfer to a plate. Carefully wipe out pan. Reuse the same pan to cook the tofu. Remove from heat. Add shrimp to the pan with the tofu, add sweet chili sauce. Toss to coat.

• Divide tortillas between plates. Top with slaw, tofu and shrimp.