PREHEAT oven to 400F. Line a large baking sheet with foil. Lightly spray with oil.
STIR vinegar with ginger, sugar, miso, sriracha and 1/4 tsp salt in a medium bowl. Stir in cabbage and carrot.
CUT tofu crosswise into 1/2-in. slices, then 1/2-in.-wide strips. Lay on paper towels. Gently squeeze out as much liquid as you can. Toss tofu with flour and remaining 1/4 tsp salt in a medium bowl. Whisk egg with water in a pie plate. Pour panko into a shallow bowl. Dip tofu in egg, then panko until completely coated. Arrange in a single layer on prepared sheet. Bake in centre of oven until golden brown, flipping halfway through, 15 to 20 min.
LAYER slaw, tofu and cilantro on each tortilla. Drizzle with any remaining slaw dressing.