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Slice the block in half to create 2 large fillets. Lightly score the top of each fillet.
Place tofu into a container, pour soy sauce over, cover, shake gently, and marinate for 5 minutes.
Mix the dry mix ingredients in a bowl. Do the same for the wet and the crunch mix in two other bowls.
Dip tofu into the dry mix, coating all sides. Shake off excess. Transfer tofu into the wet mix, let the extra drip off.
Place tofu into the panko mix, pressing firmly to coat.
Place into the air fryer and spray lightly with oil. Cook at 190°C for 12-15 minutes.
Alternatively, shallow-fry in a lightly oiled pan for 3-4 minutes per side until golden and crisp.
Add soy sauce, maple syrup, rice vinegar, sriracha, garlic, ginger, and water to a pan. Bring to a simmer for 1 minute.
Stir in the cornflour slurry and whisk until glossy and thick.
Toss the tofu in the pan for 20-30 seconds until coated.
Serve over jasmine rice and vegetables and enjoy.