1-Start by draining and pressing your 16 ounces of extra firm tofu, then cut it into ½-inch thick pieces for even cooking. The process involves marinating, breading, and cooking to achieve that irresistible crispy texture.

2-First, press the tofu for at least 30 minutes to remove excess moisture, ensuring a crisp crust that locks in flavor. Marinate the pieces in a mixture of 3 tablespoons low sodium tamari, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 clove of minced garlic for 30 to 60 minutes, flipping halfway to coat evenly.

3-Next, follow the three-step breading process: lightly coat the tofu in a mixture of 4 tablespoons cornstarch, ¼ teaspoon salt, and ¼ teaspoon black pepper. Then, dip it in 4 tablespoons aquafaba for better adhesion before pressing into a blend of 3 tablespoons panko bread crumbs and 6 tablespoons sesame seeds (2 tablespoons black and 4 tablespoons white).

4-Once breaded, pan-fry the tofu in 2 tablespoons of high smoke point oil like avocado oil for 2-3 minutes per side until golden and crispy. Alternatively, air fry at 400°F for 5-10 minutes, flipping midway, for a healthier twist. Serve it hot, perhaps with the optional dipping sauce made from 3 tablespoons fresh lime juice, 2 tablespoons low sodium tamari, 1 tablespoon maple syrup or agave, 1 clove minced garlic, ½ teaspoon red chili flakes, and 1.5 tablespoons thinly sliced green onion.