Crispy Tofu Katsu Recipe (Japanese Vegetarian Cutlet)

Press and Prep the Tofu: Start by pressing the firm tofu to remove excess water. Cut the tofu into desired shapes, usually rectangles or squares, and salt and pepper to taste.
Shred Cabbge: Finely shred the cabbage, soak it in water for 2 to 3 minutes, and drain it in a colander to remove excess water.
Bread the Tofu: Set up three shallow bowls with flour, beaten egg, and panko breadcrumbs. Take a tofu piece, dredge it in flour, dip it into the egg, and coat it thoroughly with panko breadcrumbs, gently pressing down to adhere.
Deep fry the Tofu: Heat oil in a frying pan over medium heat. Fry the breaded tofu until golden brown and crispy on all sides. Place them on a wire rack or paper towel to remove excess oil.
Serve: Serve the tofu katsu alongside shredded cabbage and a slice of lemon (optional). Drizzle the flavorful sauce over the crispy tofu or serve it on the side for dipping.