Tofu Katsu Noodle Bowl

1. Remove tofu from its packaging (if it's in package) and drain to discard liquid. 2. Press tofu block in between towels to remove moisture. (Or you can put the tofu back into its package and refrigerate overnight to drain out the liquid) 3. Divide tofu into 3 large rectangle block and season with a little salt. 4. For the batter: whisk together all-purpose flour, salt, and white pepper until all incorporated in a large shallow plate. 5. Add the water and stir to combine. The batter's consistency should be thick like a pancake batter, if not, add more flour or vice versa. 6. Dredge tofu in the batter, shake off excess, then coat with panko breadcrumbs. Lightly press breadcrumbs into the tofu. 7. Heat up a non-stick pan with a thin layer of oil (enough to cover 1/3 of the tofu height). Then slowly place tofu in and shallow pan-fry until golden brown on both sides. 8. Try not to flip until one side is fully cooked. Remove and place tofu on a paper towel to absorb excess oil. 9. To make the sauce, place all sauce ingredients in a bowl and mix until well combined. 10. Cook noodles based on package's instructions. 11. Toss noodles with sauce until all incorporated. Season accordingly, if needed. 12. Serve tofu Katsu with noodles and blanched veggies.