• Noodle sauce (for 3 servings):⁣
• Mix together the soy sauce/tamari, mushroom stir fry sauce, dark soy sauce, toasted sesame oil and white pepper until well combined.
• Set aside until ready to use.⁣

Tofu prep:

• Remove tofu from its packaging & drain to discard liquid. Press tofu block in between towels to remove moisture. (Or you can put the tofu back into its package & refrigerate overnight to drain out the liquid).
• Cut tofu into 3 rectangle slices & season with salt. ⁣

Batter:

• In a large plate, whisk together all-purpose flour, salt & white pepper with water until all incorporated. The batter's consistency should be thick, if not, add more flour.
• Dredge tofu in the batter, shake off excess & coat with Panko breadcrumbs. Lightly press breadcrumbs into the tofu.
• Heat up a non-stick pan with a thin layer of oil (enough to cover 1/3 of the tofu height), shallow pan-fry until golden brown on both sides. Try not to flip until one side is fully cooked. Remove & set tofu on a paper towel to absorb excess oil.⁣
• Cook noodles based on package's instructions & toss them with noodle sauce until all noodles are well coated. Season accordingly, if needed. ⁣
• Serve tofu Katsu with noodles & blanched veggies.