Extra firm tofu (half of a 15 ounce package)
3 tablespoon soy sauce
1 clove of garlic
2 small slices of ginger root (or 1/2 teaspoon of ground ginger)
1/2 teaspoon of sesame oil
2 teaspoon of rice wine vinegar
dash of cayenne pepper to taste
ground black pepper to taste
Panco bread crumbs (Japanese style bread crumbs)
Thinly slice the tofu and then press as much water out of it as possible (freezing it first often helps).
While the tofu is being pressed, mix the soy sauce, sesame oil and vinegar, cayenne and black pepper in a small bowl. After mixed, add the clove of garlic (first either crush it or slice it) and the ginger slices. Let them marinate in the mixture until aromatic and then remove. Brush this marinate over the tofu (if you pour and cover them they will absorb to much and taste salty from the soy sauce).
Let them marinate for about 15 minutes before coating them with soy milk followed by the vegan bread crumbs. Then pan fry them in canola or corn oil until golden brown. They may or may not need salt, but lemon juice tastes very good with them.