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In a large bowl, combine the carrot, cucumber, cabbage, cilantro, and jalapeños, if using. Drizzle on the sesame oil and toss gently to combine. Set aside.
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Heat the vegetable oil in a skillet over medium heat. Add the garlic, scallions, and ginger and cook for 1 minute. Add the tofu and 1 tablespoon of the soy sauce and mix well to coat the tofu. Set aside to cool.
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In a small bowl, combine the remaining 2 tablespoons soy sauce, the hoisin, vinegar, sriracha, and sugar, stirring well to blend.