Boil the tofu slices in a pan of water until they float to the surface (about three minutes). While the tofu is boiling, mix together the garlic, lemon juice, shoyu and rice syrup.
Drain the tofu and pat the slices dry with a dry, clean cloth.
Pour the garlic mixture over the tofu, turning the slices so they absorb the flavours of the marinade.
Leave the tofu in the marinade for up to 4 hours (but 20 minutes is fine if you're short of time).
Dip the tofu in the polenta and coat each side evenly.
Heat the oil in a shallow frying pan.
Working in batches, drop the cutlets into the pan and fry for 4 minutes on each side or until golden.
Repeat until all the cutlets are cooked.
Serve with the Asian salad.