1/2 jalapeno, chopped (depending on your spice desires, add more or less)
1/2 teaspoon salt
1/2 teaspoon pepper
Tools
Cutting board
Knife
Small bowl
Clean tea towel
Heavy pan
Fork or whisk
2 1-gallon freezer baggies
Method
Slice block of tofu in half, and then in half again. Slice each smaller block in half through the center to make a total of 8 slices.
Place all slices of tofu on the tea towel, and then fold the towel over to cover the top. Place on a cutting board and place a heavy pan or press on top to remove most of the liquid. Leave for about 30 minutes.
Remove tofu from the towel, and place in a baggie.
In a small bowl, combine lime juice, olive oil, tequila, and spices. Mix well.
Pour marinade mixture into baggie with tofu and shake gently to cover. At this point, you can freeze your tofu until your trip, or let sit for about 15 minutes.
Saute in oil until crispy on all sides.
Freeze if at home, or eat with warm corn tortillas and your favorite crunchy slaw.