Alternately, you can deep fry the tofu. Unless I’m trying to be really healthy, this is my preferred method!
In a large pot, heat 48 oz of canola oil over medium-high heat, until it looks like the oil is separating in the pot, about five minutes.
Turn the heat down to medium, and using a fryer skimmer, gently lower a tofu cutlet into the oil. Now use your fryer skimmer to lower one more tofu cutlet into the oil. (I prefer to fry two pieces at a time.)
Fry until the breadcrumbs turn golden brown, about 2-3 minutes. (If the oil gets too hot and the breadcrumbs are turning golden brown more quickly than this, turn the heat down a bit. If the oil is not hot enough and the breadcrumbs are taking too long to brown, then turn the heat back up. You’ll get the hang of it as you go!)
Use your fryer skimmer to remove the tofu from the pot, and place on a plate lined with a paper towel to remove excess oil. Repeat this process with the rest of the tofu slices.