Begin by pressing the tofu to remove excess water, then cut it into evenly-sized cutlets.
In a small bowl, mix soy sauce with a splash of water, then dip each tofu slice into the mixture to coat evenly.
Next, prepare your breading station by placing flour in one shallow dish and the toasted panko breadcrumbs mixed with garlic powder, smoked paprika, and cayenne in another.
Dredge each tofu slice first in the flour, ensuring an even coating, then press gently into the seasoned breadcrumbs, covering all sides well.
Heat the oil in a non-stick skillet over medium heat until shimmering and you hear a gentle sizzle when testing with a breadcrumb.
Carefully place the breaded tofu cutlets into the hot oil, laying them flat for even contact, and cook for about 4-5 minutes on each side until golden brown and crispy.
Use tongs to flip the cutlets gently, listening for a satisfying crackle as the crust crisps further.
Once both sides are beautifully golden and crispy, transfer the cutlets to a paper towel-lined plate to drain excess oil.
Squeeze fresh lemon juice over the crispy cutlets for a bright, tangy finish, and serve immediately.
Enjoy your crispy tofu cutlets hot, with your favorite sides or dipping sauces for a satisfying meal.
