Press the tofu blocks for 10-15 minutes using a tofu press or between paper kitchen towels with a heavy object on top.

Slice each tofu block in half horizontally to ~0.5 inch / 1.5 cm in width. Season both sides with salt and pepper.

Prepare a dipping station with three bowls: Bowl 1 with ¼ cup flour, a pinch of salt and pepper, garlic powder; Bowl 2 with milk plus 1 tablespoon flour; Bowl 3 with panko breadcrumbs.

Dip each tofu square into the flour, then the milk, then the panko breadcrumbs, ensuring all sides are coated well. Repeat for all pieces.

Heat oil in a saucepan over medium-high heat. Test the oil by adding a tiny pinch of flour to it; if it bubbles, the oil is ready.

Carefully place the tofu in the oil, ensuring they are not touching or overlapping.

Fry for a few minutes on each side until golden brown. Optionally, flip the tofu and fry the edges once both sides are golden.

Place the cooked tofu on a plate lined with paper towels to remove excess oil and sprinkle with salt immediately.

Slice the Crispy Tofu Katsu diagonally and serve with rice and Japanese curry or your favorite sauce.