Tofu Katsu

Steps

1. Drain the 2 blocks of firm tofu, wrap them in a clean kitchen towel, set them on a cutting board, and weigh them down with a second board and a full pot. Press for 20 minutes (this resting time is not counted in the prep): the towel should be soaked and the blocks slightly flattened.
2. Meanwhile, rinse the Japanese short-grain rice 3 times in cold water until the water runs almost clear, drain, and put it in a saucepan with 290 ml (1 1/4 cups) of water. Bring to a boil, cover, turn the heat to very low, and cook for 12 minutes, then turn off the heat and let it rest 10 minutes without opening the lid.
3. Core the cabbage and shred it as finely as you can, almost see-through, with a very sharp knife or a mandoline. Soak it for 10 minutes in a bowl of ice water so it firms up and turns very crisp, then drain and spin it completely dry.
4. For the katsu sauce, put the ketchup, 2 tablespoons of the light soy sauce, the sugar, 1 tablespoon of the rice vinegar, the mirin, the mustard, and the grated garlic in a small saucepan. Simmer 2 minutes over low heat, stirring, until the sauce thickens and turns glossy, then let it cool.
5. Cut each pressed tofu block horizontally into 1.5 cm (about 1/2 inch) thick slabs, 6 to 8 slabs in all. Pat them dry, brush them with the last 1 tablespoon of soy sauce, and season both sides with a little salt and the black pepper.
6. Set up 3 shallow dishes. In the first, 30 g (about 1/4 cup) of flour. In the second, whisk the remaining 50 g (about 1/3 cup) of flour, the cornstarch, a pinch of salt, and 120 ml (1/2 cup) of ice-cold water into a smooth batter that coats a spoon, like thick crepe batter. In the third, the panko.
7. Dredge each slab in flour, tapping off the excess, then dip it in the batter and let it drip for a few seconds, and finally press it firmly into the panko with your palm so the crumbs stick to every side and edge. Set on a rack.
8. Pour the frying oil into a 9 1/2-inch (24 cm) deep skillet or a wok to a depth of at least 1 1/4 inches (3 cm) and heat it to 350°F (175°C). Without a thermometer: a wooden chopstick dipped in should immediately be surrounded by small, steady bubbles.
9. Fry the tofu 2 or 3 slabs at a time so the temperature does not drop, 4 to 5 minutes total, flipping halfway, until the crust is deep golden and sounds hollow when tapped with tongs. Drain on the rack, standing up or flat but never on paper towels, where steam would soften the crust, and salt right away. Let the oil come back to 350°F (175°C) between batches.
10. Dress the cabbage with the last 1 tablespoon of rice vinegar, the toasted sesame oil, and a pinch of salt. Cut each tofu katsu slab into 2 cm (3/4 inch) strips with a serrated knife so you do not tear the crust. Plate the rice, a big handful of cabbage, and the tofu, spoon a little katsu sauce over the tofu, and serve with the rest of the sauce and a lemon wedge.