Slice tofu into cutlets.
Whisk lemon juice, zest, olive oil, garlic, herbs, and soy sauce.
Marinate tofu for 15 minutes.
Mix cornstarch and water to form a slurry.
Sear tofu cutlets in a skillet until golden and crispy.
Add slurry to the pan to create a glossy glaze.
Simmer until sauce thickens and tofu is fully coated.
For panna cotta, blend coconut cream, espresso, maple, vanilla, salt until smooth.
Heat mixture in a saucepan. Stir in agar agar.
Simmer 2 minutes, stirring constantly.
Pour into molds and chill for 1 hour minimum.
Dust with cocoa or chocolate before serving, like a boss.
