Pat dry the surface of tofu with paper towels. Then slice the tofu lengthwise into two large steaks.( aprox. 1 cm thick)
Mix Vegan mayonnaise and water.
Add Cracked black pepper, Paprika( sweet or smoked it’s up to you. ) Onion powder, Garlic powder, Salt to the Panko breadcrumbs and mix well.
Dip tofu slices into flour( lightly- dusted), the vegan mayo mixture, and roll in breadcrumbs.
For the extra-crispy result, you can double-crumb the tofu by repeating step 4.
Heat up cooking oil to medium-high heat (around 160-170°C) in the frying pan, then shallow fry the tofu until golden brown on both sides. Take out and place them onto paper towels, then serve.
( Note1)- Pat dry the surface of tofu with paper towels. I wouldn’t press the tofu as you still want the moisture from the tofu.( Note2)- For gluten-free substitutions, chickpea flour, gluten-free all-purpose flour, rice flour or cornflour both work out pretty well.( Note3)- If you’re gluten-free, you can simply use rice breadcrumbs.(Note 4)- sweet or smoked it’s up to you.