Tofu Katsu

Prep: Press tofu for 15-20 minutes using a tofu press. Or wrap in a kitchen towel and place a heavy weight (like cast iron skillet) on top to press out the liquid. Then, place the pressed tofu in an airtight container and store in the freezer overnight. Transfer the container to the refrigerator the next morning and let it completely thaw for at least 4-6 hours. Once the tofu is completely thawed, then slice it in half.
Prep: Mix together all the sauce ingredients in a mason jar till combined.
Place all purpose flour, aquafaba, and breadcrumbs in 3 separate shallow dishes. First coat the tofu slab on each side in the flour (shaking off any excess); next dip each side in the aquafaba; then finally, gently press down the tofu slab in the panko breadcrumbs on both side.
Heat the oil in a larget skillet over medium heat. Then carefully place the coated tofu slab on to the hot oil, and shallow fry into golden brown on each side. Transfer to a paper towel-lined plate to drain.
Next sprinkle over a small pinch of sea salt flakes and slice each tofu katsu into ½" strips.
Serve over a bed of shredded cabbage, rice, or lemongrass curry with a drizzle of katsu sauce over the tofu katsu.