Step 1

Cut the tofu into 1 inch thick slices and arrange into a line.

Step 2

Place a chopstick on either side of each piece and make little slices all the way across. (roughly ⅛th inch apart).

Step 3

Add all the marinade ingredients to a blender and blend on high speed until smooth.

Step 4

Pour ⅓ of the marinade into a casserole dish (that can fit all the tofu pieces of course) or Tupperware.

Step 5

Add tofu cut side up and pour the rest of the marinade over them.

Step 6

Marinate for one hour or overnight.

Step 7

Get three shallow bowls: In the first place the flour, to the second bowl add whisked aquafaba or soy milk, in the third bowl whisk together 2 tsp old bay, panko and regular bread crumbs together.

Step 8

Brush a nori sheet with some of the marinade, then place it on a cutting board. Gently place the tofu on the nori, close, but not touching. Using a pizza cutter, slice the nori along the open space between the tofu.

Step 9

Press a tofu stick in the flour, covering all sides. Shake off excess. Then place in the aquafaba or soy milk and let the excess drip off. Finally, press it in the breadcrumb mixture, patting to help the coating stick.

Step 10

Place the tofu onto the baking sheet (if baking) or a wire cooling rack (if frying) and repeat the process with the remaining tofu.