Begin by freezing the extra firm tofu overnight. Once frozen, thaw it and press out as much liquid as possible. Cut into bite-sized cubes, marinate in vegan chicken broth for at least 15 minutes.

In a separate bowl, combine soy milk, apple cider vinegar, and hot sauce. Stir gently and let sit for about 5 minutes until it thickens.

Whisk together all-purpose flour, cornstarch, cornmeal, oregano, Creole seasoning, garlic powder, onion powder, paprika, and both black and white pepper in another bowl.

Heat oil in a large frying pan or deep fryer to 370°F (187°C).

Dip each marinated tofu cube into buttermilk mixture, coat in dry mix, and repeat for double coating.

Fry tofu in batches for 3-4 minutes or until golden brown and crispy. Turn occasionally for even cooking.

Remove with a slotted spoon and drain on paper towels. Serve hot with dipping sauces.