Freeze the tofu for at least 10 hours. Remove from freezer and thaw 12 hours.

Use a tofu press and press the water out of the tofu.   If you don't have a tofu press simply wrap the tofu in paper towels and weigh it down with a heavy pan.

Cut the tofu slab in half horizontally.   Cut each piece in half crosswise so that you have 4 slices total. Meanwhile, pour the pickle juice into a shallow dish.  Add the tofu and let soak for 10 minutes, flipping after 5 minutes.

In a small bowl mix together the hot sauce and mustard.

In a shallow bowl combine the flour, cornstarch, black pepper, salt, paprika, and garlic powder. Mix well.

Pour vegetable oil into a large, heavy skillet to ¼ inch depth. Heat over medium high heat.

Remove the tofu from the pickle juice and pat dry.

Dredge each piece of tofu through the flour and shake off excess. 

Brush the hot sauce mixture all over the tofu then dredge through the flour again. Shake off excess.

Place the tofu into the hot oil and fry until crispy and golden brown about 3-4 minutes per side.  

Remove from the pan and place on a wire rack set inside a rimmed baking sheet to drain.  Sprinkle with additional salt.

Serve tofu on hamburger buns with spicy mayonnaise and cabbage.