Slaw
Shred the firm tofu using a grater
Mix shredded tofu with soy sauce, five spice, salt, and oil
Bake at 180°C for 25 minutes, stirring halfway through
Bring hoisin sauce, lime juice, and water to a bubble in a pan
Glaze the baked shredded tofu with the hoisin mixture
Thinly slice the pointed cabbage
Mix cabbage with chopped cilantro, lime juice, maple syrup, curry powder, salt, and vegan mayo
Serve the glazed shredded tofu on tacos with the curried slaw
