¼teaspooncayenne pepper(optional-- makes it spicy)
Press the tofu for 15 minutes. You can use a tofu press or just place the tofu between two plates and weigh down the top plate with a bag of beans.
While the tofu is pressing, mix together your marinade in a small casserole dish or roasting pan: vegetable broth, soy sauce, vinegar, pepper. Slice the pressed tofu into 5-6 rectangles. Marinate the tofu for at least 15 minutes and up to 24 hours.
Meanwhile, assemble three bowls. First bowl: 1 cup flour, ¼ teaspoon salt, ¼ teaspoon pepper. Second bowl: 1 and ½ cups milk. Third bowl: 1 cup breadcrumbs, ½ teaspoon paprika, ½ teaspoon Old Bay seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, ¼ teaspoon salt, ¼ teaspoon black pepper.
Take a slice of marinated tofu and coat it in the flour bowl so that it is completely covered in flour. Next, do a quick dunk in the milk bowl. Transfer to the breadcrumbs, tossing to coat. Set aside each piece of coated tofu on a plate.
Add peanut oil to a well-seasoned cast iron pan or large skillet over medium-high heat. We are shallow frying, so add enough to coat the entire pan.
Depending on the size of your pan, you may want to add only 3 pieces of tofu at a time. Allow the tofu to cook over medium-high heat until golden brown, about 2 minutes. Don't touch the tofu while it's cooking or the coating may stick to the pan! Once golden, flip over with a spatula and fry the other side until golden.
Transfer cooked tofu to a paper towel lined plate to remove excess oil (optional). Enjoy immediately!
Storage: This recipe can last in the fridge for 2-3 days, however it is best enjoyed immediately. Reheat in a skillet drizzled with oil over medium-high heat.Milk: I use soy milk for its neutral flavor, but most neutral non-dairy milks will work. Cashew, almond and boxed coconut milk are all good options.Oil: Peanut oil can be replaced with canola, vegetable or any other neutral oil.