How to make it

1. https://www.youtube.com/watch?v=zt3tGXqw9iU
2. Remove tofu from packaging. Press the tofu for 20 minutes, ideally using a tofu press, but if you don't have a tofu press, place about 4 paper towels on a plate. Set tofu on top of plate and cover with more paper towels. Place a cast iron pan or something else that is heavy on top. Let sit for 30 minutes. Once the tofu is pressed, cut it into bite sized cubes.
3. In a medium bowl, stir together Lee Kum Kee Hoisin Sauce, Lee Kum Kee Panda Brand Cooking Soy Sauce, sugar, Lee Kum Kee Minced Ginger, and Lee Kum Kee Minced Garlic to make a marinade. Add tofu cubes to the marinade and toss to coat. Place in the fridge and marinate for 30 minutes. Stir halfway through to ensure each piece is coated with marinade.
4. Create a breading station by adding flour to a medium bowl. In a separate medium sized bowl, add buttermilk. In a third medium sized bowl, combine panko, smoked paprika, onion powder, salt and pepper and mix.
5. Dip the tofu chunks into the flour and shake off the excess. Then dip into the buttermilk, letting any excess drip off. Finally, roll in the panko mixture to coat all sides as much as possible. 
6. Heat ¼ cup of vegetable oil in a high rimmed pan over medium-high heat. When oil is hot, add tofu, a few pieces at a time. Make sure not to overcrowd the pan. Cook for 1 ½ minutes on each side or until golden brown, then flip and cook for another 1 ½ minutes on the other side. Remove to a paper towel lined plate to absorb the excess oil. Continue until you've cooked all of the tofu. Allow to cool slightly, then serve immediately with Lee Kum Kee Sriracha Mayo Dressing/Spread (Cage-Free Eggs). Enjoy!