• Press the tofu blocks for 10-15 minutes using either a tofu press, or place the blocks between paper kitchen towels with a heavy object on top such as a pot
• Slice both blocks in half horizontally, so they are ~ 0.5 inch / 1.5cm in width. Season both sides with salt and pepper
• Using 3 bowls, create a dipping station:

  1. ¼ cup flour, good pinch of salt and pepper and garlic powder - mix

  2. Milk plus 1 tablespoon flour - mix

  3. Panko breadcrumbs
• One at a time, dip each tofu square into the flour, then the milk, then the panko breadcrumbs. Make sure to coat all sides and edges, using your fingers to press in the panko crumbs to coat well. Repeat for all pieces

  For air fryer method, skip to bottom of the recipe
• Heat oil in a saucepan over medium-high heat. I prefer to pan fry, but you can also deep fry. Test the oil by adding a tiny pinch of flour to it, if it's bubbling it's ready

  Carefully place the tofu in the oil, ensuring they're not touching or overlapping
• Fry for a few minutes on each side until golden brown. Since I am pan frying the tofu, I like to also flip the tofu and fry the edges once both sides are golden
• Place cooked tofu on a plate with paper towels to remove the excess oil or you can also place them on a wire rack. Sprinkle the tops with salt as soon as it comes out of the pan
• Slice your Crispy Tofu Katsu diagonally and its ready to enjoy alongside rice and Japanese curry or with your favorite sauce such as tonkatsu sauce

Air Fryer Method

• Preheat air fryer to 400°F / 200°C. Spray oil to the air fryer base and add the tofu pieces in a single layer, ensuring space in between each piece. Spray oil generously to the tops of the tofu and cook for 10 minutes until tops are golden brown

  Flip pieces around and again spray the tops with olive oil. Cook for 5 minutes until the tops are golden brown