Slice the pressed tofu into 1/2-inch thick slabs. Pat dry with paper towels to remove excess moisture.

In a shallow dish, combine flour, salt, pepper, garlic powder, and onion powder. In another dish, place the beaten eggs. In a third dish, add the panko breadcrumbs.

Coat each tofu slab in the flour mixture, shaking off excess. Dip into the beaten eggs, allowing any excess to drip off, then coat thoroughly with panko breadcrumbs.

Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Once hot, carefully add the breaded tofu slabs in a single layer. Fry for 3-4 minutes on each side or until golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan.

Once cooked, transfer the tofu katsu to a paper towel-lined plate to drain excess oil.

Serve hot with tonkatsu sauce drizzled on top or on the side for dipping.