Crispy Tofu Katsu

Slice pressed tofu into 4–6 cutlets, each roughly ½ inch thick. Pat dry with paper towels.

Set up three shallow bowls: one with flour mixed with ¼ tsp salt and ⅛ tsp black pepper; one with soy milk; one with panko breadcrumbs.

Prepare vegetables: slice zucchini lengthwise, julienne carrot, and chop green onion. Set aside.

Heat vegetable oil to 325°F in a deep skillet or wok (test with a bread cube; it should brown in 40 seconds).

Working with one cutlet at a time, dredge in seasoned flour, shaking off excess; dip into soy milk, then coat thoroughly with panko, pressing gently so it adheres.

Carefully slide breaded tofu into hot oil and fry 2–3 minutes per side, until golden brown and crisp. Transfer to a paper towel–lined plate and sprinkle with remaining salt.

If using cooked vegetables: heat a separate skillet over medium-high heat, lightly oil, and quickly sear zucchini and carrot until tender-crisp, about 3–4 minutes total. If serving raw carrot, skip this step.

Plate fried tofu cutlet(s) alongside cooked or raw vegetables. Pour tonkatsu sauce into a small dish for dipping or drizzle lightly over the tofu.

Garnish with chopped green onion and sesame seeds. Serve immediately while tofu is still warm and crispy.