• 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. Cut 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.
• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**

• In a zip-top bag, combine cornstarch, garlic salt and half the sesame seeds. 
• Add tofu and toss to coat.
• Heat the same pan over medium-high.
• 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 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 bowl with dressing, add red cabbage, carrots, half the cilantro and remaining sesame seeds.
• Toss to combine.

• Wrap tortillas in paper towels. 
• Microwave for 1 min, until warm and flexible. (TIP: You can skip this step if you don't want to warm tortillas.)

• Divide tortillas between plates. Top with cabbage-carrot slaw, chicken and bang bang tofu.
• 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 chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** (Use the same pan to cook tofu in step 2.)

Top tortillas with chicken.