Supercrunch Tofu Tacos

14         oz         extra-firm tofu, drained

                       salt & pepper

2          tbsp      canola oil

2          tbsp      unsalted cashews

¼         c           rice wine vinegar

3          tbsp      water

1 ½       tsp        sugar

1 ½       c           julienne-cut carrots

1 ½       c           julienne-cut peeled daikon radish

2          tbsp      canola mayonnaise

1 ½       tsp        Sriracha

1          tsp        rice wine vinegar

4                      flour tortillas

¼         c           diagonally sliced green onions

Cut tofu into flat, thin strips. Wrap and press for 10 minutes. Heat a large skillet over medium-high heat. Sprinkle tofu with salt and pepper. Add canola oil to pan, and swirl to coat. Add tofu to pan; cook 10 minutes or until browned, turning to brown all sides. Remove tofu from pan, and drain on paper towels. Add cashews to pan; cook 30 seconds or until nuts are just beginning to brown. Remove nuts with a slotted spoon, and coarsely chop.

Combine 1/4 cup vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add carrots and radish. Let stand 15 minutes; drain. Combine mayonnaise, Sriracha, and 1 teaspoon vinegar in a small bowl, stirring with a whisk. Warm tortillas, then top with sauce, tofu, radish and carrot mixture, green onions, and cashews.