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Marinate the tofu, dust lightly with the cornflour, dip into the batter, then coat in the breadcrumbs.
Spray generously with oil and bake at 200°C (180°C fan) for 25–30 minutes, flipping halfway and spraying with a little more oil after turning, until golden and crispy.
Melt the butter over a low heat and cook the garlic for 30 seconds until fragrant.
Stir in the remaining ingredients and simmer gently for 5–8 minutes until glossy and slightly thickened.
Toss the hot tofu through the glaze.
Whisk together the mayo, milk, herbs, onion powder and vinegar until smooth, then toss through the lettuce and cucumber.