Press the tofu and cut into small rectangles (see photos for reference). In a shallow bowl or baking dish, add the freshly made, hot dashi broth. Whisk in the mushroom seasoning to dissolve granules. Stir in ponzu and salt. Add the tofu to the marinade, making sure both sides are submerged in the broth. Cut a nori sheet in half and place on top of the tofu. Let marinade cool for 10 minutes then cover with plastic wrap and refrigerate overnight (or at least 2 hours).

In a medium mixing bowl, combine the fresh herbs, chili, garlic, salt, and oregano. Pour in the vinegar and olive oil and stir until well combined. Cover and refrigerate for at least 30 minutes (ideally 2 hours) to allow the flavors to meld.

In a medium mixing bowl, mix together all mango salsa ingredients until combined. Adjust salt and pepper, as desired. Cover and refrigerate until ready to serve.

In a large mixing bowl, prepare the tofu batter. Whisk together 1 cup panko, flour, spices, salt, pepper, and non-dairy milk until combined. Pour in 1 cup panko into a separate shallow bowl.

Remove the tofu from the marinade. Place a metal cooling rack on top of a large baking sheet - this will be for the tofu once it's dredged in the batter.

Taking one tofu at a time, coat in the wet batter with one hand. Use your other hand to coat in panko breadcrumbs. Place on the cooling rack. Repeat with the rest of the tofu pieces.

Coat the bottom of a large skillet with vegetable oil, about ⅛" of oil, enough to partially submerge the tofu pieces. Heat oil over medium-high. Carefully add several pieces of tofu at a time to the hot oil. Cook tofu until golden brown on either side. Once cooked, place back on the cooling rack and sprinkle with flaky sea salt (this will help to retain the crispiness).

(Optional): Fry the tortillas in a bit of oil until golden brown on each side. Place 1-2 fried tofu pieces in the tortilla. Top with mango salsa and a drizzle of chimichurri. Enjoy!