Steps

1. Freeze Firm Tofu (1 block, 300g) the day before, then let it thaw in water for about half a day. [This is the key!] Freezing removes moisture from the tofu, giving it a meat-like texture.
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2. Remove the frozen and thawed tofu from its packaging and firmly squeeze out excess water with your hands.
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3. Cut the drained tofu into 12 equal pieces.
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4. Lightly coat the surface of each tofu piece with all-purpose flour.
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5. In a bowl, mix together 1 beaten egg and salt and pepper (to taste).
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6. Dip the flour-coated tofu pieces into the beaten egg mixture.
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7. Thoroughly coat the egg-dipped tofu pieces with panko breadcrumbs.
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8. Heat oil in a frying pan to a depth of about 2cm over medium heat.
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9. Maintain the oil temperature at a medium heat of 160-170°C (320-340°F). A good test is if a small amount of panko floats to the surface immediately.
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10. Carefully add the coated tofu pieces to the hot oil and fry.
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11. Once one side turns golden brown after about 2 minutes, flip the pieces and continue frying until both sides are golden brown.
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12. When evenly golden brown, remove the tofu from the oil and drain on a wire rack.
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13. Once drained, arrange on a plate.
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14. Serve with your favorite sauces or mayonnaise, if desired.
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