• Before starting, wash and dry all produce.
• Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with salt and pepper, then toss to coat.
• 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.
• Reheat the same pan over medium.
• When the pan is hot, add 1 tbsp oil, then tofu.
• Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over. (NOTE: Cook in 2 batches for 4 servings, using 1 tbsp oil per batch.) 
• Remove from heat.
• To the pan with tofu, add shrimp and 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 get 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. Add shrimp to the pan with the tofu, add sweet chili sauce. Toss to coat.

Garnir les tortillas de salade de chou, de crevettes et de tofu.