Press the tofu for 20 minutes to drain as much water from it as possible.

Cut the tofu into 3 slices. Then cut each piece lengthwise into quarters and then into thirds the other way so you end up with 12 pieces per slice.

In a medium bowl whisk together the milk, flour, cornstarch, salt, garlic powder, and black pepper.

Place the panko in a shallow dish.

Heat half of the olive oil in a large saute pan over medium high heat.

Dip each piece of tofu into the milk and flour mixture then roll into the panko.

Place the tofu in the skillet and cook for 3-4 minutes. Pour the remaining olive oil in the skillet and flip the tofu to the other side and cook 2-3 minutes.

Saute the tofu for another 2-3 minutes turning frequently in order to crisp up all sides.

Meanwhile combine the soy sauce, ketchup, Worcestershire sauce, and sweet chili sauce in a small saucepan. Heat over medium high heat, stirring occasionally, for 5 minutes.

When ready to serve place one cup of rice on each of four plates. Top each one with 1/4 cup of cabbage.

Divide the tofu between the four dishes.

Drizzle with the sauce and serve hot.