1. Cut your block of tofu into 8 equal size pieces. (Slice lengthways through the center to create two equal size squares, then cut each into 4 pieces.)
2. Combine the honey, soy sauce, ginger and garlic in a shallow glass or ceramic bowl, then add the tofu and gently turn to coat. Cover and marinate in the fridge for at least an hour.
3. Prepare the slaw. Combine the cabbage and carrot in a bowl with the Kewpie Mayonnaise and sriracha mayonnaise. Toss to combine.
4. Slice the brioche buns in half.
