Start by pressing the firm tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel, place a heavy object on top, and let it press for about 15 minutes. Once pressed, slice the tofu into evenly thick steaks, about 1/2 inch thick.

Create an efficient breading station with three shallow dishes. In the first dish, add all-purpose flour. In the second dish, pour unsweetened plant-based milk. In the third dish, mix panko breadcrumbs with salt, pepper, and any additional seasonings.

Dredge each tofu piece in the flour, then dip it into the plant-based milk. Transfer the tofu to the breadcrumbs, pressing gently for an even coating. Lay each breaded piece aside on a plate.

In a large skillet, heat about 1/4 inch of oil over medium heat until around 350°F (175°C). Carefully add the breaded tofu pieces, frying for about 3-4 minutes on each side until golden brown and crispy. Remove and let drain on paper towels.

Serve the Tofu Katsu immediately for the best crunch. Drizzle with tonkatsu sauce or serve on the side. Pair with steamed rice or a salad.