Slice your tofu into 6 equal slices at about 0.5-inches thick. Pat each piece dry with a clean paper towel. Generously season with garlic powder and salt. Add more if needed.

First coat your tofu in cornstarch, ensuring no bald spots. Then coat in the beaten egg and lastly in panko breadcrumbs.

Heat vegetable oil in a large pan on medium heat. Test to see if the oil is hot enough by checking for bubbles. Once it’s hot, carefully lower your coated tofu in.

Fry on both sides until golden crispy brown. Transfer cooked pieces to a wire rack or a plate with paper towel to remove excess oil.

Place 2 pieces of tofu onto a slice of bread.

Drizzle a generous amount of tonkatsu sauce and Japanese mayo over tofu. Optional: add shredded cabbage on top of tofu.

Place the other slice of bread on top. Place a weighted plate on top of them to flatten them. Cut off the crusts and slice sandos into thirds with a sharp knife. Repeat for other two remaining sandwiches. Enjoy!