• Press the tofu for at least an hour, then pat dry and slice into ½ inch thick pieces approximately three inches long and one inch wide.
• Put the 1 cup of beer, 1 cup of flour, and 1 cup of panko in three separate bowls. Whisk the 1 tablespoon of Old Bay seasoning and salt and pepper to taste into the flour until well combined. Dredge the tofu through the flour, then dip in the beer, and then dredge in the panko until evenly covered. Place on a plate until all of the tofu is ready to fry.
• Prepare a paper bag or cookie sheet lined with paper towels to drain the exec oil from the tofu.
• Put a cup or more of canola oil in a medium skillet, approximately 1-inch (2.5 cm) deep, and heat on medium high heat. When the oil reaches 350˚F (176˚C) use tongs to place each piece of tofu in the oil. Be careful not to burn yourself. Fry until it’s golden brown, approximately 3 to 5 minutes, and then use the tongs to flip. Fry another 3 to 5 minutes, or until golden brown. Place on the paper towels to drain the excess oil.

  To oven fry, heat the oven to 425˚F (218˚C) and bake for approximately 10 minutes per side, or until golden brown.

  If using an air-fryer, cook according to the instructions on your fryer.

To Build the Tacos

• Heat the tortillas so they don't have a gummy texture when you chew them, then add the slaw, mashed avocado, and mango salsa (or any salsa you like), top with a squeeze of fresh lime juice and cilantro.