Wrap a block of firm or extra-firm tofu in a clean kitchen towel. Place a heavy object on top for 15-20 minutes to press out excess moisture.

Set up your breading station. In one shallow dish, add cornstarch, seasoned with salt and white pepper. In another dish, place panko breadcrumbs. Heat oil in a large skillet over medium heat.

Slice the tofu into cutlets of desired thickness. Dredge each cutlet in cornstarch, shaking off excess, then coat with panko breadcrumbs.

Carefully place the breaded tofu cutlets in the hot oil. Fry each piece for about 3-4 minutes per side, or until golden brown and crispy.

Transfer the fried tofu katsu to a plate lined with paper towels to absorb excess oil.

Drizzle with tonkatsu sauce and serve alongside rice, salad, or as a sandwich filling.