Crispy Tofu Katsu

Start by wrapping the block of tofu in paper towels or a clean kitchen towel.
Take a cast iron skillet or anything heavy and press it down on the tofu and leave it like that for 10 to 15 minutes to drain all the water.
After draining, slice the block of tofu into 3 to 4 rectangles vertically along the side. Optional, cut around the edges to make it round so it resembles chicken.
In one bowl, combine all-purpose flour with salt, black pepper, and garlic powder.
In another bowl, whisk together the eggs also with a splash of milk, and some more salt, black pepper, and garlic powder.
In a third bowl, add the Panko breadcrumbs with salt, black pepper, and garlic powder.
First, coat each tofu filet in the seasoned flour, making sure to shake off any excess.
Dip each floured tofu filet in the egg mixture and let any excess drip off. To make this process a lot less messy, reserve one hand for just the dry and the other hand just for the wet.
Dip the tofu filet in the breadcrumbs after the egg and press them on tightly all around. Repeat with the rest.
Let the breaded tofu sit for 10 minutes and in the meantime, start heating up the oil to fry.
Once the oil is hot enough (350°F), drop the tofu in, frying in batches so they're not overcrowded. Once golden brown on one side, flip over and repeat with the other side.
Take out and transfer to a wire rack once cooked through the center. Chop and enjoy warm!