Step 1

Slice tofu width-wise into 4 even slabs and place in a dry towel. Fold towel over tofu and press firmly to remove excess moisture.

Step 2

Combine milk and 2 Tbsp. soy sauce in a small square baking dish. Place tofu in soy mixture and let sit 10 minutes, flipping occasionally.

Step 3

In a separate baking dish or wide-rimmed bowl, combine flour, corn starch, paprika, black pepper, 1/2 tsp. garlic powder, salt, and onion powder.

Step 4

Heat 1/2 inch of oil in a large high-sided skillet (preferably cast iron) over medium-high until temperature registers 350° F. Dip the tofu in the flour mixture, turning to coat, dip back in the soy marinade, then re-dip in the flour to thoroughly coat. Carefully lay tofu into hot oil and cook, turning occasionally, until crust is crispy and golden, about 5 to 7 minutes.

Step 5

In a large bowl, combine cabbage, scallions, rice vinegar, and remaining 2 tsp. soy sauce; toss to combine.

Step 6

In a small bowl, combine mayonnaise, Sriracha, lemon juice, and remaining 1/4 tsp. garlic powder. Spread a thin layer on the tops and bottoms of each bun.

Step 7

Place one fried tofu patty on the bottom of each bun and top evenly with slaw.