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

In a shallow dish, combine the flour, garlic powder, onion powder, salt, and black pepper.

In another shallow dish, place the beaten eggs.

In a third shallow dish, add the panko breadcrumbs.

Dredge each tofu slab in the flour mixture, shaking off any excess. Dip into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.

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 about 3-4 minutes on each side, or until golden brown and crispy.

Remove the tofu from the skillet and place on paper towels to drain excess oil.

Serve the crispy tofu katsu with tonkatsu sauce drizzled on top, alongside cooked rice and garnished with sliced green onions if desired.