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Squeeze the thawed tofu well, slice into 3 slabs and marinate in soy sauce and lemon for 10 mins
Set up three bowls: (1) ⅓ of the flour, (2) ⅔ of the flour mixed with herbs and milk (3) panko mixed with seasoning and sesame seeds
Carefully coat the tofu in flour, then batter, then breadcrumbs
Air-fry at 180C fan for 20 minutes, turning halfway, until golden and crisp
Meanwhile, fry the onion and garlic, then blend with silken tofu, mustard, soy sauce and lemon to make the tofu mayo
Finely slice the cabbage and toss with lemon juice, maple syrup, caraway seeds, salt and pepper
Serve the crispy tofu with the slaw and tofu mayo