Mix 1/4 cup of panko bread crumbs with 1/8 teaspoon salt, and 1/4 teaspoon basil flakes if you have it.
Mix 2 teaspoons cornstarch (packed) with 2 teaspoons of water. You will get a relatively thick slurry.
Pat dry with a paper towel 1/2 block of tofu and chop into bite-sized pieces. I go for rectangle blocks but you can do cubes as well. Heat up some vegetable oil in a frying pan as you're doing this.
Dip the tofu chunks into the cornstarch slurry - no need to try and achieve a "thick" layer. As long as it's coated it is fine! After that dip it in the breadcrumbs mixture. After that, place the tofu into the pan/fryer. Repeat this for all the tofu chunks you have.
I do a shallow fry and use approximately 1/4 cup vegetable oil. Do adjust the amount of oil if you need to! Deep frying would probably give the best or most even frying results but I don't like deep frying at home.
Fry the tofu over medium heat until golden brown (you'll need to probably flip it around if you're shallow frying).
When done, remove the tofu nuggets from the pan and let it rest on a paper towel to soak up any excess oil. Serve after a minute or two!
1/2 block of extra firm tofu can serve 1-2 people, depending on what other snacks/dishes you serve it with.
For a gluten-free version, you can use gluten-free panko breadcrumbs.