Drain the tofu cube and remove it from its packaging. Wrap it in paper towel and place it under a heavy object, like a cast iron pan. Let it sit for 15-20 minutes.
Unwrap the tofu and cut it into 1-inch cubes. Set aside.
Heat about a centimeter of oil in a frying pan.
In a medium size dish, Whick together the flour, cornstarch, plant milk, and water. You should see tiny bubbles throughout the batter.
In another medium size dish, mix together the Panko breadcrumbs, salt, pepper, Italian seasoning and nutritional yeast.
With one hand, coat a cube of tofu in the batter and place it in the breadcrumb dish. With your other hand, coat the cube with the breadcrumbs. Place on a plate. or baking tray.
Using tongs, place 6-8 tofu cubes in the hot oil. Be careful not to overcrowd the pan.
Cook for 3 minutes, then flip. Cook for another 3 minutes or until golden brown.
Remove the tofu from the hot oil and place it on a plate lined with paper towel. Sprinkle a pinch of salt over the cooked tofu cubes. Repeat with the remaining tofu cubes.
Serve with rice, as part of a grain bowl, or enjoy as is.
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Notes
Use seperate hands for coating the tofu in the batter, and for coating the tofu in the panko breadcrumbs. This will prevent the breadcrumbs from clumping together and getting mushy from the batter.Use a neutral oil for frying.Sprinkle a bit of salt over the tofu cubes once they come out of the frying pan. This will provide the best flavour and texture.Check if your oil is hot enough by sticking the handle end of a wooden spoon into the oil. If tiny bubbles float to the surface, you're ready to go.Frying oil calories not included in nutrition information.