Press the extra firm tofu to remove excess moisture for about 15 minutes. Slice into four equal cutlets.

Set up the breading station using three bowls: one with flour, one with plant-based milk and vinegar, and one with panko breadcrumbs seasoned with salt, pepper, and garlic powder.

Bread each tofu cutlet by coating in flour, dipping in the milk-vinegar mixture, then rolling in panko.

Heat oil in a skillet over medium heat. Fry the breaded tofu cutlets in batches for 3-4 minutes on each side until golden-brown.

For the teriyaki sauce, combine soy sauce, mirin, rice vinegar, brown sugar, ginger, and garlic in a saucepan over medium heat and simmer for 3-5 minutes.

Thicken the sauce by adding the cornstarch slurry while stirring until glossy.

Serve the crispy tofu cutlets topped with teriyaki sauce, alongside steamed rice or vegetables.