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Press the Tofu – Place the tofu between two paper towels or a clean kitchen towel, and press gently to remove excess moisture.
Slice the Tofu – Cut the tofu into 4 equal pieces (about 1-inch thick).
Prepare Flour Mixture – In a shallow bowl, combine the flour, salt, black pepper, and garlic powder.
Prepare Milk Dip – Pour the non-dairy milk into another shallow bowl.
Prepare Panko Coating – Place the panko breadcrumbs in a third shallow bowl.
Coat the Tofu – Dredge each tofu slice in the flour mixture, then dip it into the non-dairy milk, and finally coat it with panko breadcrumbs. Press gently to make sure the breadcrumbs adhere.
Heat the Oil – Heat the vegetable oil in a large skillet over medium-high heat.
Cook the Tofu – Add the tofu slices to the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
Drain Excess Oil – Remove the tofu from the skillet and place it on a plate lined with paper towels to absorb any excess oil.
Combine Sauce Ingredients – In a small bowl, whisk together ketchup, soy sauce, maple syrup, rice vinegar, Dijon mustard, garlic powder, and ground ginger. Adjust the flavor to taste, adding more sweetener or vinegar if needed.
Slice and Serve – Slice the tofu katsu into strips and drizzle with the homemade katsu sauce. Serve with steamed rice or a side of vegetables.