Crispy tofu cutlets to replace your chicken katsu

...or whatever you like to do with chicken cutlets. I haven't been able to get over my plate lunch craving lately but didn't want to bring dead animal flesh into it, so I decided tofu would fit the bill just fine. Serve with proper macaroni salad (see link above) and some brown rice and you'll barely miss Hawaii. Well, I can't promise that, actually.

Crispy Tofu Cutlets

Serves 4 (1 cutlet each)

1/3 cup canola oil
Kosher salt & ground black pepper
1 large egg

1 teaspoon of finely torn seaweed (use the nori you get in sheets to make sushi)
1 cup panko
One 14-ounce package firm tofu, drained and sliced 1 inch thick, then cut in half (2 make 4 rectangular cutlets)

Season tofu with salt and pepper on both sides. Beat the egg in a medium bowl. Spread the panko, combined with the nori and about 1/2 teaspoon salt, on a plate. Dip the tofu slices in the egg, then coat in the panko. In a large nonstick skillet, heat the oil. Fry the tofu over moderate heat, turning, until golden and crispy, about 8 minutes. Serve piping hot with Sriracha mayo on the side.