Empty beer into a shallow container. Cut tofu into 2” pieces and marinate in beer for at least one hour.
Meanwhile assemble the Cashew Sour Cream according to directions and the Red Cabbage Slaw by combining all the ingredients in a small bowl. Cover and refrigerate until ready to use.
Combine flour, cornmeal, chili powder, cumin, garlic powder, and salt in a large bowl. Once tofu has marinated, remove pieces from beer and toss in flour mixture to coat.
Heat canola oil in a medium sauce pan until very hot – you want about ½ inch of oil filling the bottom of the pan. Reduce heat and carefully add coated tofu in batches. Fry until golden brown, turning once. Remove from oil, place on a towel to let excess oil drip and repeat until all the tofu is done.
Assemble the tacos by placing about 4 pieces of fried tofu on the bottom of a corn or flour tortilla. Add a heaping spoonful of Red Cabbage Slaw and top with Cashew Sour Cream, cilantro, fresh lime juice, and hot sauce of choice.