1. Freeze the entire package of medium-firm tofu. Once frozen, remove it from the freezer and allow it to defrost. Repeat this process twice.
2. Once the tofu is fully thawed for the second time, open the package and drain all of the liquid. Use a tofu press to remove the liquid from the tofu as best as you can. Once drained, use a towel to absorb any remaining liquid.
3. Break the tofu into medium-sized pieces. A block of tofu should yield about 8-10 pieces, with some smaller pieces.
4. Place the tofu pieces in a casserole dish and pour in 2 cups of vegetable broth. Marinate for at least 30 minutes.
5. Make a vegan buttermilk by mixing unsweetened plant milk and apple cider vinegar in a bowl. Set aside.
6. In a separate bowl, combine the all-purpose flour with the spices listed in the ingredients.
7. Set up the breading station with the marinated tofu, vegan buttermilk, and seasoned flour mixture in a line. Prepare a large plate for the breaded tofu.
8. Dip each piece of tofu in the vegan buttermilk, then coat it evenly in the seasoned flour mixture. Place the breaded tofu on the prepared plate.
9. In a shallow dish, crumble 1 cup of corn flakes into the seasoned flour mixture. Mix well.
10. Repeat the breading process, dipping the tofu in the vegan buttermilk, then coating it in the seasoned flour and corn flake mixture.
11. Heat frying oil in a large, deep pan to 175-190 degrees Celsius. Line a plate with paper towels for the fried tofu.
12. Fry the tofu pieces in the hot oil until they are golden brown on all sides, about 4-7 minutes. Drain on the paper towels.
13. Serve the fried tofu with a dipping sauce of your choice.