Drain the tofu, then wrap it in kitchen paper and teatowels. Weight with heavy books and leave for half an hour to drain the excess liquid from the tofu.
Unwrap the tofu and slice into fingers.
Mix the breadcrumbs with the spices and pour onto a plate. Dip the tofu fingers in the breadcrumbs until well coated.
Bake or fry in a little oil until golden and crunchy.
