Preheat the oven to 425° F, and grease your baking sheet.
In a medium bowl, mix together the milk and vinegar. In a large bowl, combine the flour, panko, cornstarch and seasonings. Toss the tofu pieces in the milk mixture and then the panko mixture, and transfer it to the greased baking sheet in a single layer. Spray the tofu with spray oil, making sure to coat it evenly.
Bake for 20 minutes. Flip the tofu over, and bake for 15-20 minutes more. Your tofu is finished cooking when it's golden brown.
Video
Notes
About the milk/vinegar mixture: We're basically making vegan buttermilk here. Buttermilk's acidity (in this case from the vinegar) helps the cornmeal coating stick better and helps the tofu brown better. I recommend mixing up the "buttermilk" first, then doing the rest of your prep, so the milk has a chance to curdle a bit. Curdling isn't often the goal in cooking, but today it is!Preparing the tofu: After you press your tofu, cut the block in quarters lengthwise and then make 8 equal slices widthwise, so you end up with 32 "fingers" of tofu.