- Pour vinegar, water, sugar and salt into a mixing bowl. Mix together and then add carrots and daikon. Cover and set aside for at least two hours.
- Remove tofu from the container and press for 20 minutes or put on a plate with sides, place another plate on top and use two 15-ounce cans on top to press the tofu and remove some of the moisture.
- Prep the cabbage slaw. Whisk together vinegar, oils, water, sugar, salt and pepper. Add cabbage and mix together thoroughly. Cover and refrigerate.
- Mix together sriracha sauce and mayonnaise with a small rubber spatula. Cover and refrigerate.
- In a medium sized bowl or shallow dish, mix together cornstarch, garlic powder, onion powder, salt and pepper. Cut up the tofu in half and then continually cut into strips and then into cubes.
- Add tofu cubes to the cornstarch mixture and make sure each piece of tofu is covered in the cornstarch mixture.
- Add grape seed oil to cover the bottom of a nonstick pan. Heat on medium high for three minutes. (Look in the notes for air fryer and Ninja Foodi instructions if you want air fry tofu.)
- Cooking in two batches, add the tofu to the nonstick pan. Cook for 3 to 4 minutes on each side. Remove and place on a paper towel lined plate.
- Heat tortillas in a cast iron skillet with just a little bit of oil on medium high. Heat them for 1 to 2 minutes on each side.
- Serve the tofu tacos with the cabbage slaw, the pickled vegetables and topped with the sriracha mayo!