Begin by draining and patting dry a block of super firm tofu. Carefully cut the tofu into 8 rectangles, about ½-inch thick.

Create a workflow by setting up three shallow dishes. In the first, add all-purpose flour. In the second, whisk together cornstarch, unsweetened soy milk, fine salt, garlic powder, onion powder, paprika, and black pepper to form a creamy batter. In the third dish, fill it with panko breadcrumbs.

Take each tofu rectangle and dredge it in the flour until fully coated. Dip the floured tofu into the cornstarch batter, letting the excess drip off, and roll it in the panko breadcrumbs, pressing gently.

For pan-frying, heat oil in a skillet over medium heat, and cook each piece for 2-3 minutes per side until golden brown and crispy. For air-frying, preheat to 375°F and cook for 7-8 minutes per side. If baking, preheat oven to 425°F, place tofu on an oiled sheet pan, and bake for 24-26 minutes, flipping halfway through.

Transfer the cooked tofu onto a wire rack to drain excess oil and serve as a stunning centerpiece in your meals.