Choose either fresh-pressed tofu or freeze-thaw preparation, then remove excess water with a tofu press or a weighted cutting board. For the fresh route, press firm or extra-firm tofu for at least 20 minutes; for the frozen route, freeze it overnight, thaw in the refrigerator, and press, with medium-firm tofu optionally undergoing two freeze-thaw-and-press cycles.

Cut regular cutlets into 1/2-inch-thick slabs and trim the corners if you prefer a rounded shape. A block may give about three regular slabs, or you can divide it into four smaller pieces and leave them rectangular or shape them into irregular nuggets.

Arrange three shallow dishes with starch or flour first, yogurt second, and panko third, stirring oil into the yogurt or aquafaba only if using that optional addition. The binder should coat the tofu rather than sit in thick lumps, so loosen very thick yogurt with a little water.

Dry every tofu surface with a lint-free towel or paper towel, season both faces with salt and pepper, then use a fork to guide each piece through the dry coating, yogurt, and panko. Press crumbs against both broad faces and every narrow edge, then gently shake away loose flakes before breading the next piece.

Fill a heavy-bottomed pot with oil to a depth of 1 1/2 to 2 inches and heat over medium-high heat to 180 °C / 350 °F. A test flake of panko should rise to the surface and sizzle, rather than settle at the bottom.

Lower one or two cutlets into the oil and leave them undisturbed until the first side is golden, about 1 1/2 minutes, then turn carefully and fry for another 2 to 3 minutes. Look for a golden-brown crust on both faces before lifting the cutlets out.

Lift each cutlet with tongs or chopsticks and transfer it to a paper-lined wire rack or plate. Let excess oil drain while you finish cooking the remaining pieces in batches.

Prepare and bread the cutlets as above, preheat the air fryer to 375 °F, and optionally spray both the basket and cutlets with oil before arranging them inside. The oil spray encourages a more fried-looking, crisp finish but remains optional.

Air-fry for 6 to 8 minutes, turn the cutlets, and continue for another 5 minutes. Check for light golden crumbs before turning and a golden-brown finish afterward.

Complete the tofu preparation and breading-station setup, leaving the tofu unbreaded, then heat the oven to 400 °F and set an oven-safe rack over a baking sheet, or use parchment paper. The panko should still be separate at this stage because it needs to brown before coating the tofu.

Toast the panko in a skillet over medium heat with a spray of oil, then take it off the heat and transfer it to the crumb dish before seasoning and breading the dried tofu. Watch for golden crumbs before coating both faces and all the edges.

Arrange the breaded tofu on the prepared rack or lined baking sheet and bake for 10 to 12 minutes per side. The finished coating should look golden brown all over.

Pair the cutlets with rice and cabbage, or use them for katsu curry, a tofu katsu sando, or a vegan katsudon-style bowl.