1. Trim the thick end stems of the collard greens. In a large pot, steam the collards just slightly to make them more pliable. Quickly remove them and place them in a shock bath (bowl of ice water) to cool. Remove after one minute and layer the leaves in between paper towels to dry. Set aside.

Make the tofu strips:

1. Drain the tofu blocks and tightly wrap with paper towels or a kitchen towel to remove excess liquid. Let sit for at least 30 minutes. Place on a cutting board and slice the tofu into ¾-inch thick strips.
2. Place the cornstarch into a shallow dish (like a pie pan) Dredge the tofu strips into the cornstarch on all sides. Set aside on a plate.
3. Heat a large cast iron pan or heavy skillet or  over medium heat with the canola oil, brush or tilt the pan to coat evenly. Add the tofu strips to the pan and fry for about 3 minutes on each side, or until tofu is nicely golden brown and crispy. Remove the tofu from the pan and place on paper towels to blot the oil.

Make the peanut sauce:

Add all of the ingredients into a blender (or whisk by hand). Blend until thoroughly combined with no chunks.

Assemble the wraps:

Lay a collard green leaf down flat on a large cutting board or flat surface. Layer with tofu, broccoli slaw, red onions, mint, peanuts, and sesame seeds. Drizzle the peanut sauce on top. Fold in the ends of the collard leaf and roll the rest up while keeping everything tucked in tightly (roll like a burrito). Cut the wraps in half, or leave them whole, using the peanut sauce as a dip on the side.