Pat the tofu dry and place it in a colander with a plate on top.
Place the colander onto a double layer of kitchen paper and drain for 15 minutes.
Cut each block of tofu in half horizontally to create thin steaks.
Dredge each tofu steak in the seasoned flour until fully coated.
Heat olive oil in a frying pan until it sizzles gently.
Fry the tofu steaks until golden-brown and drain on kitchen paper.
Melt butter in the pan and stir in the soy sauce and rice syrup.
Remove the glaze from the heat once thickened and pour over the tofu.
Garnish with chopped coriander and lemon juice before serving.