Step 1

Using paper towels or a clean kitchen towel, carefully pat dry the tofu to remove excess water. Cut into 1 ½-inch pieces.

Step 2

Then, in a shallow bowl, add water, spices, and flour and mix until smooth. The mixture should be thick, but pourable, kind of like pancake batter. If it gets too thick, add a splash of water to thin it out.

Step 3

To another shallow bowl, add the panko breadcrumbs. Start coating the tofu, first dip it in the wet batter, then in the breadcrumbs. Make sure to coat all sides of the tofu in the breadcrumbs, gently pressing them down so they stick.

Step 4

If you don't have a deep fryer, heat 2 inches of oil in a cast iron skillet or a Dutch oven until it reaches 380ºF (190ºC). Use a kitchen thermometer to check when the oil is ready. Once hot, carefully drop the tofu and cook for 30 seconds to 1 minute on each side, until golden brown.

Step 5

Then, remove the pieces from the hot pan/pot and set them aside on a plate with a paper towel to soak the excess oil. Serve this fried silken tofu right away, while it's warm and crispy.

Step 6

For the sauce, mix the mayo and sriracha together until creamy.