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Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
Whisk 2 tablespoons lime juice, cornstarch, oil, 1 tablespoon adobo, ¾ of the garlic, cumin and ¾ teaspoon salt in a large bowl. Pat tofu dry, add to the bowl and toss to coat. Spread the tofu on the prepared baking sheet.
Bake, stirring halfway through, until golden brown, 20 to 25 minutes.
Meanwhile, mix sour cream and 1 tablespoon lime juice with the remaining ½ tablespoon adobo sauce, garlic and ¼ teaspoon salt in a small bowl. Toss cabbage, cilantro and the remaining 2 tablespoons lime juice in a medium bowl.
Serve the tofu in tortillas with the slaw and sour cream mixture.