Drain and press 400 grams of firm tofu to remove excess water. Cut the tofu into 1.5 cm thick slices.
In a shallow dish, mix 50 grams of all-purpose flour with a pinch of salt and pepper. In another dish, whisk 1 large egg. In a third dish, spread 100 grams of panko breadcrumbs.
Heat 500 ml of vegetable oil in a deep frying pan over medium heat.
Coat each tofu slice in the flour mixture, then dip it into the whisked egg, and finally coat it with panko breadcrumbs, pressing gently to ensure the breadcrumbs stick.
Carefully place the coated tofu slices into the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove the tofu katsu from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve the tofu katsu with steamed rice, a side of shredded cabbage, and a drizzle of tonkatsu sauce or your preferred dipping sauce.