[Preparation] 1. Cut the firm tofu into your preferred size, about 1/2 to 3/4 inch thick. Arrange the pieces in a zip-top bag in a single layer and freeze flat.

You can freeze the tofu without draining it first, but it's also fine to use tofu that has been drained for other recipes.

Thaw the tofu, then press it between your palms to squeeze out the water. (Be sure to keep the tofu flat while pressing, as rolling it may cause it to crumble.)

Season the drained tofu with salt, pepper, and garlic powder. (You can also use chicken-style seasoning, vegetable bouillon, all-purpose seasoning, or herbs for extra flavor.)

Mix the rice flour and water together until smooth and thick enough to coat the tofu. Dip the tofu pieces in this mixture, then coat them with okara powder.

Pour enough oil into a skillet to shallow-fry. Fry the tofu cutlets until golden brown on both sides, then remove from the pan.

Wipe out the excess oil from the skillet, add the sweet vinegar sauce ingredients, and bring to a simmer. Before the sauce thickens too much, add the cutlets and coat them evenly. Serve on a plate and top with vegan tartar sauce if desired.