lime cashew tofu tacos

This recipe is a new one and I have to say I am quite proud of it. When I was in Hawaii I had lime cilantro tofu tacos that were delicious, so I decided to look for a similar recipe here on the mainland. My googling did not find one, but I found a couple other recipes, and I modified several elements of a couple recipes and ended up with this new creation of mine.

Ingredients:
soft tacos (I had 8 and this dish makes enough for 8 tacos, but Mark and I at two each for 2 nights)
For the tofu:
1 block extra-firm tofu
olive oil
1/4 cup lemon juice
2 TBsp garlic
2 TBsp cilantro spice
2 tsp chili powder
1/2 tsp cayenne pepper

Whisk together all the liquid ingredients.
Place the tofu on a stack of papertowels above and below it for 45 minutes (this sucks a lot of the juices out making it firmer).
Cut the tofu into 1 inch cubes and place in a container with the marinade overnight.

The next day, for the cashew slaw, ingredients:
1/8 cup lime juice
1/8 cup vinegar
2 TBsp soy sauce
2 tsp agave nectar
1 TBsp garlic
2 TBsp mirin (found in most whole foods stores)
1/2 tsp red pepper flakes
1/4 cup canola oil
1/3 cup cashews
1 TBsp cilantro spice
1 package pre-shredded coleslaw

In a food processor blenderize all the ingredients except the slaw. Then use the liquid to coat the slaw.
Take the marinaded tofu from the day before and fry in a small amount of olive oil.
On the taco shells place several pieces of tofu and then top with the slaw mixture. Roll up and enjoy this delicious tofu taco dish! (I think this is one of the first times I cooked the tofu and liked how it turned out).