Press the tofu blocks for 10-15 minutes using either a tofu press or place the blocks between paper kitchen towels with a heavy object on top.

Slice both blocks in half horizontally to ~ 0.5 inch / 1.5 cm in width. Season both sides with salt and pepper.

Create a dipping station with three bowls: 1st bowl: ¼ cup flour, good pinch of salt and pepper, and garlic powder - mix. 2nd bowl: Milk plus 1 tablespoon flour - mix. 3rd bowl: Panko breadcrumbs.

Dip each tofu square into the flour, then the milk, then the panko breadcrumbs, ensuring all sides are coated well.

Heat oil in a saucepan over medium-high heat. Test the oil by adding a tiny pinch of flour to it; if it bubbles, it's ready.

Carefully place the tofu in the oil, making sure they are not touching or overlapping.

Fry for a few minutes on each side until golden brown. Optionally, flip the tofu and fry the edges once both sides are golden.

Place cooked tofu on a plate with paper towels to remove excess oil or on a wire rack. Sprinkle salt on top immediately after frying.

Slice the crispy tofu katsu diagonally and serve alongside rice and Japanese curry or with your favorite sauce.