• Press the tofu by wrapping the tofu block in between a clean kitchen towel or a few paper towels. Place something heavy on top such as a saucepan or cookbook and leave on the side for 10-20 minutes
• Make a dipping station by adding panko breadcrumbs, garlic powder, salt and pepper in a bowl and mix together. Separately, pour the milk in a small bowl
• Once the tofu has been pressed, slice into rectangular or square pieces approximately 1 centimetre in thickness
• Dip each piece into the milk then into the breadcrumb mix one at a time, pressing down so the crumb sticks to all sides, then flip to coat all sides.

  Refer to cooking methods below:

Air Fryer

• Preheat air fryer to 200°C/390°F
• Spray olive oil to the air fryer base and add the tofu pieces in a single layer, making sure there is space in between each piece and they aren't touching

  Spray olive oil generously to the tops of the tofu and cook for 10 minutes until tops are golden brown
• Flip pieces around and again spray the tops with olive oil. Cook for 5 minutes until the tops are golden brown

Oven

• Preheat the oven to 225°C/440°F
• Place crumbed tofu pieces on an oven tray lined with parchment paper in a single layer making sure there is space in between each piece and they aren't touching

  Generously spray the tops with olive oil and cook for 15 minutes until the tops are golden brown
• Flip the pieces around, spray the tops with olive oil and cook for a further 10-15 minutes until golden brown

  I love serving it on my healthy Caesar salad, in rice paper rolls, or just enjoy dipping into favourite sauces :)