Prepare the tofu cutlets
Prepare tofu by draining well and pressing for at least 15 min to remove excess moisture. I used a tofu press for ease, but letting it press between two cutting boards with a heavy book on top is a classic move too!
Meanwhile, prepare your dry dredge and wet mix in two separate shallow plates, and then add panko to a larger third shallow dish (I use a 1/4 sheet pan for this).
Once tofu is adequately drained, slice the block in half, and then each half into 3 thin cutlets to get 6 pieces total.
Pat the tofu cutlets dry with a clean, lint free tea towel or paper towel.
First dredge in potato starch dry dredge mix, coating each cutlet well.
Then coat with a thin layer of wet mix, making sure to scrape off any large globs. You want a nice, even coating.
Finally, press the cutlet into panko crumbs, coating each side well. Set aside (I just leave it in the same panko coating dish since my sheet pan is large enough), and repeat until all 6 cutlets are dredged, coated in wet mix, then panko.
Frying the katsu
Heat a shallow pan with about 1 cm or 1/2 inch of oil, heat to about 350F (medium heat) or until it's hot enough that a piece of panko begins to fry steadily if you drop it in. You can deep fry this if you'd like, but I opted for a shallow fry. See notes for air-frying or baking options.
Fry the panko crusted cutlets until golden on each side, about 2-3 minutes per side.
Remove and let drain on a wire rack or a paper towel-lined plate.
Skim the oil of any stray crumbs or they'll burn or darken your oil.
Continue frying until all cutlets are golden brown!
To Serve
Slice the tofu katsu cutlets into thin strips and serve over a bed of shredded cabbage. Drizzle with tonkatsu sauce, vegan mayo, and finish with sliced scallions and toasted sesame seeds.
Serve with steamed rice and enjoy!