1TbspLouisiana hot sauce(or your favorite hot sauce)
2cupsall-purpose flour
2TbspNashville Hot Seasoning(see above)
2tsppink Himalayan salt
1tspbaking powder
1cupvegetable oil
Instructions
Mix the Nashville Hot Seasoning
Measure out your ingredients and combine them in a container with a lid. Cover and shake to distribute everything evenly.
Marinate the Tofu
Wrap and press the tofu for at least thirty minutes to remove the liquid.
Slice each brick into 6 equal slices. Place them into a large rimmed vessel like a 9x13 pan.
Whisk the marinade ingredients together and pour over the tofu. Cover, and let it sit for at least an hour.
Dredge and Fry
In one bowl, whisk together the soy milk and hot sauce.
In a separate bowl, whisk together the flour, seasoning, baking powder, and salt.
Set the frying pan on the stove, and heat the oil to 350ºF.
Dip each piece of tofu in flour, then in the soy milk, and then back in the flour. Drop it gently into the oil. Fry the tofu in batches of 4 max. After about 4 minutes, flip them and cook for another 4 minutes.
Drain the fried tofu on a wire rack as you finish frying the rest of the tofu.
When you are finished with frying, collect a ladle full of still-hot oil and carefully stir in the spices. They WILL sizzle, so use a large enough bowl and prepare for the spatter.
Dip each tofu plank into the spicy oil while it's still very hot, and move them back to the wire rack to drain.
Serve the Nashville Hot Tofu on a slice of white bread, and top with cold dill pickles.