Begin by draining the firm tofu and pressing it to remove excess water. Wrap the tofu in a clean kitchen towel and place a weight on top, allowing it to sit for about 15 minutes.

Once the tofu has been pressed, carefully cut it into even slices, about half an inch thick. Lay the slices flat while you prepare the coating.

In a medium bowl, combine the all-purpose flour, salt, black pepper, garlic powder, and cayenne pepper. Stir until uniform.

Dredge each tofu slice in the flour mixture, ensuring it’s evenly coated, and tap off excess flour.

Dip each floured slice into the panko breadcrumbs, pressing gently to ensure they adhere well.

Heat 2 tablespoons of vegetable oil in a frying pan over medium heat for 2-3 minutes until hot.

Fry each side of the breaded tofu slices for about 4-5 minutes until golden brown and crispy.

Remove the tofu from the pan and place on paper towels to drain excess oil.

Serve your Tofu Katsu hot with tonkatsu sauce or your choice of dipping sauce.