Crispy Thai Tofu Tacos with Avocado Cream

Drain all the water from the tofu and crumble and set aside.
In a mixing bowl or jar, add the peanut butter, sesame oil, soy sauce, vinegar, chili paste, sugar, garlic, ginger and mix it very well.
In a non-stick pan, add a 1 tbsp of sesame oil and add the crumbled tofu. Do not touch the pan for a minute. Let it brown and crisp, and then start tossing it around and crisp up all the sides. This will take anywhere from 5-7 minutes on medium heat. After it is golden brown, add the sauce that you have prepared. Reserve 2 tbsp and add the rest. Mix and toss, cook and crisp. It will dry up. Once it is completely crispy and dried up, add the remaining sauce and toss again. Turn off the heat. Set it aside.
Thinly slice the red cabbage and carrots and mix it, set aside.
You can use a mini blender or you can mix with a fork. In a bowl, add the avocado and smash and break up the avo very well, until it resembles a smooth paste. Add the sour cream, full fat yogurt, hot sauce, garlic, lemon juice, lemon zest, oil, salt and pepper. Mix very well. Check for seasoning and set aside in the refrigerator until you are ready to use.
Grill a tortilla on direct flame and get some char for a good tasting taco.
Arrange the tortilla on a plate. Add some crispy tofu, jalapeno, radish, some greens, and few slices of avocado. Drizzle the sauce generously over the taco.
Serve warm with some lemon wedges.