Start by pressing the tofu to remove excess moisture. Place it between heavy objects or use a tofu press, and let it drain for about 15 minutes. Once pressed, cut the tofu into even slices, about 1/2 inch thick, and pat dry with paper towels.
In a shallow dish, combine the panko breadcrumbs and lightly toast them in a dry skillet over medium heat until golden and fragrant—this enhances their crunch and flavor. Transfer to a plate and let cool.
Set up your breading station: in one bowl, place the flour; in another, beat the eggs with a splash of water; and in the third, have the toasted breadcrumbs mixed with paprika, garlic powder, and cayenne pepper.
Dip each tofu slice into the flour, ensuring it’s evenly coated. Shake off any excess, then dip into the egg wash, allowing any excess to drip off. Finally, press the slice into the seasoned breadcrumbs, covering all sides thoroughly. Place the coated slices on a plate.
Heat the oil in a frying pan over medium-high heat until shimmering and hot but not smoking—about 350°F. Carefully add the breaded tofu slices, working in batches if needed to avoid overcrowding.
Fry the tofu slices for about 3-4 minutes per side, or until golden and crispy, with a satisfying sizzle. Use a slotted spoon to turn them gently and ensure even browning. Monitor the heat to prevent burning the coating.
Once cooked, transfer the crispy tofu slices to a paper towel-lined plate to drain excess oil. Squeeze a little lemon juice over the hot tofu to brighten the flavor and add freshness.
Serve the crispy breaded tofu immediately, garnished with a drizzle of lemon juice or your favorite dipping sauce. Enjoy the crunchy exterior paired with the tender, flavorful interior.
