Place tofu, in package, in the freezer and freeze overnight. *This step is crucial for texture, don't skip.
Defrost by sitting out until thawed or microwaving on defrost for 10-15 minutes.
Press tofu out for 30 mins by using a tofu press.*See post for details if you don't have a press.
While this is pressing out, make the biscuits recipe below.
Carefully pat dry any excess moisture with a towel.
Cut the tofu in half lengthwise, then diagonal to get 4 pieces, then each of those in half to end up with 8 pieces.
Whisk the brine ingredients together in a shallow bowl (cake pans or pie plates work great) and add tofu pieces and push down gently with hands. Remove and lightly pat dry the excess moistness just on the outside (do not press down). Do not let tofu pieces sit in the brine for more than 1 minute. Set aside.
In 3 separate shallow bowls or dishes, mix together the ingredients for the seasoning, breading and dredge. Set up an assembly line.
Bring a deep fryer to 375˚F (can use a heavy bottom skillet or pot if needed)
Evenly rub the seasoning mixture over both sides of all your tofu pieces.
Dip each piece into the breading and carefully push to coat evenly.
Move into the dredge and coat and then bring it back to the breading and coat.
Add tofu to deep frying basket, lower, and let cook for 1 1/2 to 2 mins or until golden brown.
Place on paper towels or drying rack to let cool down.