Preheat to 425° F, if baking. Start pressing your tofu.
Make the marinade
In a small bowl, whisk together the olive oil, soy sauce, vinegar, garlic powder, and onion powder.
Arrange the tofu cutlets in a shallow dish, and pour the marinade over the tofu. Marinate for 30 minutes to an hour.
Whisk together the panko, cornstarch, spices, salt, and pepper in a shallow bowl. Pour the soy milk mixture into another shallow bowl.
Dredge the tofu in the soy milk mixture and then coat in the panko mixture, patting the panko onto the tofu to help it adhere. Arrange in a single layer on a lined baking sheet.
Make the Tofu in the oven.
Transfer the tofu to your baking sheet in a single layer, and spray with oil, if you're using it. Bake for 15 minutes, then flip the tofu over and bake for another 10-15 minutes, until the panko is turning golden brown. Slice the tofu on the bias, and serve.
Make the Tofu in the air fryer
Spray the coated tofu with oil, if you're using it. Arrange the tofu in a single layer in you air fryer basket. Air fry at 400° F for 15-20 minutes, until the tofu is golden brown, shaking the basket gently after 8 minutes of cooking, just to prevent sticking. You may need to do this in 2 batches, depending on the size of your air fryer. Remove, slice the tofu on the bias, and serve.
Video
Notes
Pressing the tofu is mission critical in this recipe. You need to get the water out, so you can get that good, good marinade in. Do not skip pressing!If you do have leftovers, store them in an airtight container. They will keep for around three days in the refrigerator. Reheat in the oven or air fryer at 350° F until heated through. I don't recommend microwaving the leftovers, as the panko can get mushy.