Preparation

• Drain the tofu and Cut into roughly 1-inch slices. Marinate in the soy sauce to cover and blend.
  
  Whisk together 2 tablespoons all-purpose flour, 2 tablespoon cornstarch, and 1/3 cup water to form a very thin batter.
  
  Dredge each tofu cutlet in flour. Shake off excess. Then dip in the flour and cornstarch mixture.
  Allow excess to drip off. then, coat with the panko crumbs.
  
  Fry the Tofu
  
  Heat about 1/2 – 1" of vegetable oil to about 375°F in a heavy-bottomed skillet or pot.
  Place the breaded tofu cutlets in several batches (about 4 or 5 at the time) in the preheated oil and fry until deep golden brown.
  Transfer the tofu to a paper towel lined plate. Sprinkle with salt to finish.