Cut the tofu in half, then cut tem into filet like shapes
Place it on a kitchen rack under a couple kitchen towels, add some weight on top and let it drain for 30 minutes
Remove the tofu from the rack, season to with salt, pepper and poultry rub, put them in a freezer bag with a parchment paper in between the patties and let them freeze for at least 4 hours
Remove the patties from the freezer, wrap them in 5 or 6 sheets of kitchen towels, put them in the microwave for 1 to 2 minutes
Pat the patties dry, season them with some more poultry rub, salt, pepper, and reserve.
NOW, MAKE THE BATTER:
Take two plates, on one plate you will add a half cup of flour, salt, pepper, poultry seasoning, and the beer, stir until well combined
On the other plate, add the panko breadcrumbs
Put vegetable oil in a skillet and turn on the heat. Meanwhile, take your tofu patty, place it in the batter, then in the panko, repeat the process, then fry them in medium heat until light golden brown.
FOR THE CREAM OF CORN:
Add the drained canned corn to a blender (reserve some of the corn for adding to the cream later, then add the plant based milk nd blend until smooth.
In a pot, melt the butter, then add the minced onions.
Stir until golden, add the flour, stir for 3 minutes more, add the cream of corn, the salt pepper and garlic powder, stir until it thickens.
Add the fresh parsley and turn off the heat.
Serve it with the chicken-less filets and a side of white rice.