Begin by draining the tofu, removing as much moisture from the block as possible. Place the block between two thick layers of paper towels and place a heavy object on top to promote drainage. Swap out the paper towels if completely saturated. Let drain for about 15 minutes.
While the tofu is draining, begin preparing the buttermilk mixture and breading mixture in two separate large bowls.
Once the tofu is finished draining, shred it into med/large chunks by hand. Place the chunks in the buttermilk mixture and let sit for 30 minutes.
Once the tofu is done marinating, remove all of the tofu from the buttermilk mixture and place in separate small bowl.
Begin heating the frying oil on the stove over medium heat. To test if it's hot, sprinkle a tiny bit of water in the pan. If it sizzles/cracks it's hot enough. If not, wait and test again a few minutes later.
Once the oil is hot, dip each piece of tofu in the buttermilk, then into the breading mixture, then into the buttermilk again, and into the breading mixture for a second time. Next, transfer to the hot oil. Repeat this process for each piece of tofu, or as many as you can fit in the pan at once. Rotate the pieces as necessary, browning on each side.
Transfer the fried tofu from the grease to a plate lined with paper towels to absorb the excess oil. Once all pieces have finished cooking, garnish with red pepper flakes and pair with your favorite sides. Enjoy!
Note: this dish is best served fresh. Once reheated, the crispiness will no longer be present. If you do not wish to cook them all at once, store the leftover materials in the fridge and resume the next day.