In a large saucepan, simmer tomato ketchup, soy sauce, chili-tamarind sauce, honey, and water for 5 minutes, stirring constantly.
Pour the simmered sauce in a ramekin and set it aside.
In a large bowl, combine milk, egg, all-purpose flour, cornstarch, chili powder, salt, and ground black pepper and mix well until fully incorporated.
Dip the tofu blocks in the milk-flour mixture, then dredge the tofu blocks into the panko breadcrumbs and shake excess breadcrumbs.
Heat the oil in a medium-sized saucepan to 345 degrees F
Then fry the tofu until golden.
Transfer to a plate lined with a paper towel to drain excess oil.
Serve the tofu katsu with a delicious sweet & spicy sauce.