Press the tofu. Remove tofu from the package and wrap the block in layered paper towels or a clean absorbate dish towel. Lie on a flat surface and press tofu for at least 20 minutes. I place mine on a plate with 4 layers of folded paper towels on each side and leave a wood-cutting board on top to press it down. Alternatively, you can also use a tofu press.

Prepare the tofu. Then slice the pressed tofu into rectangular slices about ¼-inch in thickness. Then add the slices to a shallow bowl or tray and top them with the soy sauce. Allow them to marinate while you prepare the rest. Flip them after a couple of minutes.

Prepare your 3 dipping bowls. Grab three shallow but deep bowls. In the first bowl, add the cornstarch. In the second, whisk together the milk/or water, flour, and soy sauce (if the batter is too thick, add 1 to 2 more Tablespoons of milk or water). In the third plate, mix the breading ingredients together.

Bread the tofu. Doing this one at a time, dip the tofu pieces into the batter until evenly coated. Then immediately press them into the breadcrumb mixture until all sides are fully coated.

Prepare your pan. Add 2 - 3 tbsp of olive oil to a large saute pan or skillet and heat to medium-high.

Cook tofu. Once the oil is hot, carefully fry the tofu for about 3 to 4 minutes per side until golden brown and crispy. Don’t allow the tofu to overlap; you may need to cook it in batches if your pan is too small.

Preheat air fryer to 380°F. Once ready, spray the basket generously with olive oil spray. Then, place the breaded tofu in an air fryer basket. Do not allow any overlapping. Spray to tops generously with olive oil spray.

Air fry the tofu. Air fry at 380°F for 10 minutes until the tops are golden brown. Then, flip and air fry for another 5 - 8 minutes until crispy.

Top with fresh parsley and a squeeze of lemon. Serve with a salad, roasted potatoes, potato salad, sweet potato or french fries, or on its own. Enjoy!