Begin by draining the excess moisture from the extra firm tofu, wrap it in a towel and place a heavy object on top for 15 minutes.

Tear the tofu into medium-sized chunks. In a bowl, whisk together almond milk, apple cider vinegar, and cayenne pepper sauce for the vegan buttermilk and marinate the tofu for at least 30 minutes.

In a separate bowl, combine cornstarch, all-purpose flour, brown sugar, paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt to create the breading.

Heat enough oil in a skillet over medium heat, aiming for a temperature between 350°F and 375°F.

Coat each piece of marinated tofu in the dry breading, dip it back into the buttermilk, then coat with the breading again before placing it in hot oil.

Fry the tofu in batches for 3-4 minutes per side until golden brown. Drain on a cooling rack or paper towels.