Freeze a 16-ounce package of firm tofu overnight, then thaw it completely. Drain and press the tofu to remove excess moisture, cut into bite-sized pieces.

In a large bowl, combine 1½ cups of vegetable broth with 1 tablespoon of hot sauce. Place the tofu pieces in the marinade, ensuring they are evenly coated. Let marinate for at least 30 minutes.

In a separate bowl, whisk together 1½ cups of unsweetened non-dairy milk with 1½ tablespoons of apple cider vinegar. Let sit for about 5-10 minutes.

In another bowl, combine 2 cups of all-purpose flour, ½ cup of cornstarch, and all seasonings. Mix thoroughly.

Dip each tofu piece into the buttermilk mixture, then dredge in the seasoned flour mixture. For extra crispiness, repeat the dipping process before frying.

In a skillet, heat about ½-inch of oil over medium-high heat until it reaches 350°-360°F. Fry each piece for about 6-7 minutes, turning every 2 minutes.

Once fried, transfer to a cooling rack placed over a baking sheet to catch excess oil.

Allow the tofu to cool slightly before serving with your favorite dipping sauce or over a fresh salad.