Press your extra firm tofu for at least 15 minutes to remove excess moisture, then slice into 4 equal cutlets and pat dry.

Set up your breading station with flour, a mixture of plant-based milk and apple cider vinegar, and seasoned panko breadcrumbs.

Dredge each tofu slice in flour, dip in the milk mixture, and coat with panko breadcrumbs.

Heat cooking oil in a skillet over medium heat. Fry the breaded tofu cutlets for 3-4 minutes on each side until golden brown.

Meanwhile, prepare the teriyaki sauce by combining soy sauce, mirin, rice vinegar, brown sugar, minced garlic, and grated ginger in a saucepan over medium heat.

Mix cornstarch and water to create a slurry, then stir into the simmering teriyaki sauce and cook until thickened.

Serve the crispy tofu katsu drizzled with teriyaki sauce, alongside steamed rice and garnished with sesame seeds and green onions.