1. Drain and press tofu for 30 minutes.
2. Place the tofu in an airtight container and freeze for a few hours or overnight.
3. Thaw tofu completely, and press again to remove as much liquid as possible.
4. Tear the tofu into bite-sized chunks.
5. Combine all batter ingredients in a bowl, whisk to incorporate.
6. The batter will be very thick.
7. Toss the tofu into the batter, stirring gently to completely coat.

Cooking options: the tofu can be deep fried, pan fried, baked or a combination.

• Baking: Heat oven to 450°F and bake until tofu is crisp and golden, turning halfway through.
• Deep frying: Heat oil in a dutch oven or deep fryer and fry until tofu is crisp and golden. Drain on paper towels.
• Pan frying: Heat a 1/4 inch or so of coconut oil in a cast iron skillet until shimmering, fry tofu in batches, turning tofu over to crisp all sides. Drain on paper towels.
• Combination: Preheat oven to 400. Heat coconut oil in a cast iron skillet and fry tofu in batches until the batter is set and crisp, tofu will still be soft inside. Transfer tofu to the oven and bake for 15-20 minutes. Remove from the oven and briefly fry once again to crisp up the coating again. Drain on paper towels.