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Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels.
Slice each tofu into ½ inch thick square slabs. Season with salt as needed. You can also season the tofu with some pepper or paprika, and soy sauce instead of salt.
Prepare the dry batter mix. Mix everything together, before pouring the water and mixing all the ingredients until smooth. Add more water if the batter is too thick.
In another plate or tray, add the breadcrumbs.
Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu.
Heat the oil in a frying pan. Once hot, add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown.
Let cool for 10-15 minutes to maintain the crispness then you can opt to slice them diagonally into 1-inch thick pieces.
Enjoy as is, with teriyaki sauce, curry, rice, it's really up to you!
Baking option: Heat your oven to 350F. Place the coated tofu on a lined baking tray. Spray or brush some oil on the tofu. Bake them for 35 to 40 minutes or until lightly browned and crisp.
Air-Frying option: Set the air-fryer at 350F then cook for 10 minutes on each side until lightly brown and crisp.