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• Tofu: freeze it. Defrost it. Shred into pieces and squeeze the liquid out. (I keep my tofu in the freezer!)
• Put tofu in a big bowl. Sprinkle with spices. I used vegan chicken bullion, green hatch pepper flakes, black pepper, garlic, everything but the Elote, and another hot one from TJs. Shake on a few drops of Frank’s. Dust with corn starch until coated. Then add enough water so that everything sticks together, the dry spices to the tofu. (I usually use egg but wanted to see if it was necessary!)
• Crispy it up in a frying pan with a thin layer of oil. Then put on a foiled cookie sheet in one layer.
• Pour on sauce (I used a cup for two packages of extra firm tofu.) 
• Pop under the broiler until you see it start to get dark enough for your taste. And most importantly: let it cool for at least 15 minutes for maximum crunch.
• The sauce was Frank’s, bbq sauce, soy sauce and pomegranate molasses.

source: Abby