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Prep Tofu: Cut tofu into thin slabs, then lay them onto paper towels or clean kitchen towels. Pat dry.
Make Batter: Stir together all remaining ingredients (except panko and oil) in a large bowl.
Bread Tofu: Working one at a time, dip each piece of tofu into the batter. Shake off excess, then dip into a bowl containing the panko. Set finished pieces on a plate.If you have extra batter and/or panko at the end, I like to double-bread the tofu for an even thicker coating!
Fry: Add enough oil to a large, thick-bottomed skillet (like a cast iron) to coat the bottom. Heat over medium/high, then add the tofu in batches. Cook for about 3 minutes per side, or until browned and crispy.Continue working in batches, adding more oil as needed, until all tofu is cooked. Keep the finished tofu schnitzel warm in the oven until ready to serve.
Serve warm with a squeeze of fresh lemon juice and salt, as needed.