2 ounces shredded cabbage (I used a mix of red and green cabbage)
1.5 ounces (1/2 cup) shredded carrots
3 green onions, sliced
1/4 cup rice vinegar
2 tablespoons sugar
2 Thai chilis, thinly sliced
1/2 teaspoon sesame oil
pinch of salt
1/4 cup vegan mayonnaise
2 tablespoons lemon juice
1 tablespoon white miso paste
1/4 teaspoon garlic powder
8 mini pitas
Drain the water from the package of tofu, and wrap the tofu in paper towels. Set aside for 10 minutes.
In the meantime, prep the vegetables. Mix the vegetables together in a medium bowl. In a small bowl, mix the rice vinegar, sugar, thai chilis, and sesame oil together until the sugar is dissolved. Pour over the vegetables and stir until combined.
Mix all the miso aioli ingredients in a small bowl. Set aside.
Slice the tofu into 1/4-inch slices. Heat 1 tablespoon of sesame oil in a large saute pan. When the pan is hot, add half of the tofu slices in the pan and let it fry for about 5 to 6 minutes before flipping it over. Make sure that the tofu is golden brown before flipping. Fry the other side for another 5 minutes. Pour the pan-fried tofu strips on a plate. Heat another tablespoon of sesame oil, and finish pan-frying the rest of the tofu.
While the tofu strips are cooking, mix the maple syrup and soy sauce together.
When the second batch of tofu strips is done, add the rest back to the pan. Pour in the maple syrup mixture, and mix everything for a minute or two. Turn off the heat.
Split open the mini pitas. Top one half with 2 tofu strips, pickled vegetables, and miso aioli. Top with the other half of the pita. Serve immediately.