Start by pressing the firm tofu to remove excess moisture; wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes. Once pressed, cut the tofu into even slices, roughly half an inch thick.

Create a breading station using three shallow plates. In the first plate, mix the all-purpose flour with salt and black pepper. The second plate holds the beaten eggs (or your vegan substitute), while the third plate combines panko breadcrumbs with garlic powder, cayenne pepper, and smoked paprika.

Take each tofu slice and dip it into the flour mixture first, ensuring it’s evenly coated. Next, place it in the egg mixture, allowing any excess to drip off. Finally, coat it with the seasoned panko breadcrumbs.

In a large skillet, heat about two tablespoons of vegetable oil over medium heat. You want the oil hot enough that a small piece of panko sizzles when added.

Carefully add the breaded tofu slices to the hot skillet, making sure not to overcrowd the pan. Fry each slice for about 3-4 minutes on one side until golden brown, then gently flip them over to fry for another 3-4 minutes.

Once golden and crispy, remove the tofu katsu from the skillet and place them on a plate lined with paper towels to soak up excess oil. Serve hot with your favorite dipping sauces.