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1
Cut tofu in half crosswise, then holding knife parallel to work surface, split each piece in half horizontally.
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2
Place tofu pieces in baking dish and lay large piece of plastic wrap over surface.
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3
Place plate on top and weigh down with one or two cans.
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4
Refrigerate tofu 30 to 45 minutes to draw out excess moisture.
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5
Meanwhile, using mortar and pestle or side of chefs knife, mash garlic, cumin, oregano and salt into paste.
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6
Transfer to small bowl.
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7
Whisk in lime and orange juices and oil.
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8
Season with pepper.
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9
Remove tofu pieces from baking dish and blot dry with paper towels; discard liquid in dish.
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10
Return tofu to dish.
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11
Spoon half of lime juice mixture over tofu, spreading spices evenly and turning tofu to coat.
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12
Cover and refrigerate at least 2 hours or up to 1 day, turning occasionally.
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13
Prepare a hot charcoal fire or preheat gas grill on high.
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14
While grill is heating, prepare slaw.
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15
In medium bowl, whisk together lime juice, oil, honey and hot sauce.
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16
Add jicama, carrots and cilantro; toss well.
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17
Season with salt and pepper.
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18
Lightly oil grill rack.
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19
Remove tofu from marinade, reserving marinade for basting.
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20
Grill tofu, basting occasionally, until lightly browned, 3 to 4 minutes per side.
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21
Divide slaw among serving plates.
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22
Top each with a piece of grilled tofu.
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23
Garnish with lime wedges and cilantro sprigs and serve right away.
