Press the tofu for at least 15 minutes to remove excess water. You want it firm, not soggy. Quick tip: sandwich between towels with a heavy pan on top.

Mix the plant-milk and lemon juice in a bowl; let it curdle like tiny dairy magic for about 5 minutes. This is your “buttermilk” soak.

In a separate bowl, whisk flour, cornstarch, and all spices. Add a pinch more salt if you’re feeling in a flavor mood.

Cut the tofu into 1-inch-thick strips or chunky nuggets. Dip each piece into the curdled milk, then dredge in the seasoned flour mixture. Coat well and shake off excess.

Heat 1/2 inch of oil in a skillet over medium-high heat until shimmering. You should hear a gentle sizzle—not a full-blown fry-town siren.

Fry the coated tofu in batches until golden brown and crisp, about 3–4 minutes per side. Turn gently so you don’t break the crust.

Transfer to a rack or paper towels to drain. Let them rest 2 minutes before biting in, because the crust needs a moment to settle, too.