Optional but recommended: Freeze the tofu in the package for a day or two. Allow it to defrost completely.

Drain the tofu and press out the excess liquid.

Cut the tofu into roughly 1/2 inch slices.

Season each tofu cutlet with salt and pepper.

Set up a 3-part breading station: In Dish 1, add 1/3 cup all-purpose flour. In Dish 2, whisk together 2 tablespoons of all-purpose flour, 2 tablespoons of cornstarch, and 1/3 cup water to form a thin batter. In Dish 3, add panko breadcrumbs, starting with 1/2 cup.

Dredge each tofu cutlet in flour, shake off excess, dip in the flour and cornstarch slurry, and coat with panko crumbs.

Heat about 1/2 ? 1 inch of vegetable oil to about 375?F in a skillet or pot.

Place the breaded tofu cutlets in the preheated oil and fry for 3-5 minutes per side until deep golden brown.

Remove the tofu katsu to a wire cooling rack or paper towel lined plate and sprinkle with salt to finish.