Take the tofu and drain off the liquid. Set on a plate covered in paper towels and remove any extra moisture you can with paper towels.
Heat a large skillet or cast iron pan over medium high heat. Move the tofu to the pan and gently squish the tofu into crumbles with a fork or wooden spoon (no oil in pan). Once tofu looks dry and browned slightly, reduce heat to medium, add 1/2 of the Teriyaki Sauce with the water to the pan and allow the tofu and liquid to cook down and brown slightly before removing.
While tofu is browning, in a different large pan or over the gas burner warm up the corn tortillas over medium heat for about 30 seconds on each side. Stack on a plate and cover with a dish cloth to keep warm.
To serve, put tortillas on each plate. Via assembly line (or let people make their own!) place the cooked tofu, julienned carrots, Shredded cabbage, Cilantro, Green onions, sesame seeds, and a squeeze of lime on each tortilla. Drizzle with Peanut Dressing. Serve with avocado slices and tortilla chips.

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