In a large bowl, whisk together milk, pickle juice, hot sauce, salt, and 1 tablespoon taco seasoning.

Stir in cubed tofu and set aside for 15 minutes, then drain, but reserve marinade.

Combine flour, cornstarch, sugar, salt, pepper, cayenne, and 1 tablespoon taco seasoning in a bowl.

Remove 1 1/2 cups of this flour mixture and place onto a large plate (this is our dry mixture).

Add reserved marinade to the remaining flour mixture and whisk until smooth (this is our batter).

Take one piece of tofu and fully coat it with dry mixture. Shake off any excess.

Place it into the wet batter and fully coat, allowing excess to drip off.

Coat the tofu in the dry mixture one more time, shaking off any excess, then place onto a clean work surface.

Repeat with remaining cubed tofu.

Heat oil to somewhere between 350 and 375 degrees F in a large straight edged sauté pan**.

Working with half the batch, fry tofu in the hot oil until golden and crispy, about 2-3 minutes per side, flipping once.

Use a slotted metal spoon to remove the tofu and place on paper towels to drain.

Repeat with remaining tofu and serve with bbq sauce, ketchup, vegan ranch, or your favorite dipping sauce.

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