In a small reusable plastic container, add buttermilk, oil and whisk in Dijon, hot sauce, garlic, onion powder, and sugar.
Add 2 Tbsp of grapeseed oil to a large nonstick pan or cast-iron skillet and sear tofu pieces until golden brown, about 4-5 minutes per side. Remove tofu from the pan and immediately place it in the buttermilk mixture. Marinade overnight.
The next day, prepare your crumb/batter mix. In a large baking pan, whisk all crumb mixture ingredients together. Remove your marinade and tofu from the refrigerator and drain the buttermilk liquid into an extra bowl. Remove your tofu and line up next to the crumb mix and the buttermilk liquid. Take a piece of the wet tofu, shake off excess liquid, and dredge in the crumb mix. Then repeat this process, dunking in the extra buttermilk liquid and dredging in the crumb mix twice for an extra crispy effect.
When all are coated, heat 1 cup grapeseed oil on medium heat in a small Dutch oven until your oil reaches 350 degrees (use a candy thermometer to determine temperature). Drop each piece of tofu in the oil until golden, or for about 2- 3 minutes on each side. Cook all pieces but be sure not to add too many at once. Give the space of the piece to cook.
With a slotted spoon remove the tofu and drain on a paper towel to absorb the extra grease. Immediately sprinkle with salt. Wait at least 5-8 minutes before eating and enjoy with dipping sauce.
This recipe was co-created withDavid Burtkafor The Tales of Tofu: What Can Tofu Do? (need to update link)