• Drain the tofu and slice the block into about 8-12 slabs. Brine, if desired (recommended), or continue ahead to next steps.

Brine the tofu (optional)

• Salt some water (it should taste salty) and bring to a boil. Stir until the salt dissolves, then pour over tofu slabs. Let sit about 15 minutes, then drain and continue on with recipe.
• Make your slaw. Using a mandolin, slice the red cabbage thin, until it is "shredded" so to speak. Place in a medium mixing bowl. Squeeze juice of one lime and sprinkle big pinch of salt over and toss to combine. Set aside.
• Make your aïoli. In a blender, process avocado, chipotle, 1 teaspoon adobo sauce, garlic clove(s), mayonnaise, and juice of 1/2 a lime until very smooth. Taste to make sure, and add 1 more teaspoon adobo sauce, lime juice, and salt, if desired. Process again. Set aside.
• Meanwhile, make the beer batter. Whisk together all dry ingredients then slowly pour in beer, whisking until smooth. In a large cast-iron or non-stick skillet, heat about 1/4-1/2" oil over medium-high heat.
• If you did not brine the tofu, sprinkle salt over the pieces now (be generous - this is the only flavoring for the tofu!). Dip tofu pieces in beer batter then place in skillet, being careful so as not to splash any hot oil! Fry until golden-brown on each side, about 3-5 minutes per side. Using a slotted spoon, remove to paper towel-lined plate.
• Wrap corn tortillas in a few moist paper towels and microwave in 30-second bursts (should only take about 30 seconds) or until warm and soft. Arrange with a couple pieces of tofu per tortilla, top with slaw, a drizzle of chipotle aioli, and chopped fresh cilantro.