By Robert J.Matthews
1 block extra firm tofu, drained and pressed 1 cup panko breadcrumbs 1⁄2 cup all-purpose flour 2 eggs, beaten 1 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper
Slice the pressed tofu block in half horizontally, then slice each half into 3 even cutlets.
Set up 3 shallow bowls for dredging - one with flour seasoned with salt and pepper, one with beaten eggs, seasoned with garlic powder and onion powder, and one with panko breadcrumbs.
Dredge each tofu cutlet first in seasoned flour, dip in the egg mixture, allowing excess to drip off, then coat completely in panko crumbs, pressing gently so they adhere.
In a skillet, heat 1⁄2 inch of vegetable oil over medium high heat. Fry breaded tofu 2-3 minutes per side until crispy and golden brown.
Drain on a paper towel lined plate and season with salt if desired. Serve warm with desired sauce for dipping.