For the dipping sauce:

1. Combine all of the ingredients for the sauce and stir.

For the tofu steaks:

1. Wrap each tofu block in paper towels and place on a baking sheet. Place a heavy pan on top of the tofu to drain the water out. Leave for about 4 hours.
2. Slice each tofu block into ½-inch thick slices.
3. In a bowl, whisk together flour, salt, and black pepper. Set aside.
4. Whisk eggs and water in a separate bowl for you egg wash. Set aside.
5. In a third bowl or dish, mix panko with paprika and garlic powder. Begin dredging the tofu in the flour, egg wash, then panko mixture.
6. In a large frying pan, heat oil to about 300-325 degrees for pan frying. To test, simply insert the end of a wooden spoon into the oil. If the oil bubbles, it is ready for frying.
7. Fry each tofu cutlet until golden and crispy. Transfer to a paper towel lined tray or plate. Serve alongside sauce. Enjoy!