Start by pressing the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top. Let it sit for about 30 minutes.

Preheat your oven to 200°F to keep the cooked katsu warm while you fry the rest.

Slice the pressed tofu into 1/2-inch thick cutlets.

In a shallow bowl, mix the flour, garlic powder, onion powder, salt, and black pepper.

In another bowl, combine the plant milk and soy sauce.

Place the panko breadcrumbs in a third shallow bowl.

Dip each tofu cutlet first into the flour mixture, then into the plant milk mixture, and finally coat it in panko breadcrumbs, pressing gently to adhere.

Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Once hot, carefully add the breaded tofu cutlets. Fry for about 3-4 minutes on each side or until golden brown and crispy.

Transfer the cooked katsu to a baking sheet and keep warm in the oven while you fry the remaining cutlets.

Serve the tofu katsu with tonkatsu sauce drizzled on top, alongside cooked rice and steamed vegetables if desired.