In a large mixing bowl, combine shredded cabbage, carrots, and chopped cilantro. Drizzle fresh lime juice, sesame oil, maple syrup, and a pinch of salt over the veggies. Using your hands, gently massage the mixture for a minute until the vegetables are coated and softened. Let it chill in the refrigerator for about 15 minutes.

Take your extra firm tofu and slice it into 3-4 equal slabs. Optionally score the top surface of each slab diagonally with a knife. In a shallow dish, combine tamari, smashed lemongrass stalks, and lime juice, then submerge the tofu slabs in this marinade. Allow to marinate for 10-15 minutes, flipping halfway through.

In a separate shallow dish, mix together cornstarch, nutritional yeast, lime zest, garlic powder, and thyme. Carefully dredge each tofu slab in the coating mixture, ensuring both sides are fully covered for a crispy texture.

Heat a non-stick skillet over medium heat with a splash of oil. Once the oil is shimmering, add the coated tofu cutlets. Sear for about 5 minutes until golden brown and crispy, then flip and cook for an additional 5 minutes.

In a small mixing bowl, whisk together tamari, maple syrup, and vegetable broth. Remove cooked tofu from skillet and set aside. In the same pan, sauté shallots and minced garlic with remaining lemongrass for 2 minutes until fragrant, then return the tofu and coat with sauce.

To serve, assemble a bed of the chilled citrus veggie slaw in bowls, then lay the crispy tofu slabs on top. Drizzle any remaining sauce over the cutlets and garnish with extra cilantro.