Drain the tofu to remove excess water.

Slice each block of tofu in half horizontally. Season both sides with salt and pepper. Dredge in flour, dip in the beaten egg mixed with milk, then coat with panko breadcrumbs combined with sesame seeds.

Fry in medium-hot oil until golden and crispy on the outside.

Slice into pieces, arrange on a plate, and serve with shredded cabbage and radish sprouts.