The first thing you need to do is freeze the blocks of tofu. You can do this the night before you plan to make the tofu. Freeze them solid.
Then when you are ready to make the tofu, thaw the tofu completely. Either in the microwave, or just let the tofu sit in the sink until thawed.
Next, press the tofu. Place the blocks of tofu on some paper towels, then put something heavy on top and press for at least 15-20 minutes. Or use a tofu press.
Now, in a large mixing bowl, whisk together the soy milk, lemon juice, hot sauce, 1 teaspoon of salt and the celery salt.
Once the tofu has been pressed and a lot of the liquid has come out, break the blocks of tofu into irregular chunks as large or as small as you want(see picture above). Then place the chunks of tofu into the soy milk marinade you made.
Marinate the tofu for at least 30 minutes.
Make the hot honee, whisk together the agave and hot sauce, set aside.
Now, if you are making the roasted brussels sprouts, preheat the oven to 375 degrees(F).
When the tofu is almost done marinating, put the brussels sprouts on a large baking sheet, drizzle with the olive oil, then sprinkle with the salt and smoked paprika. Toss everything to completely coat the brussels sprouts, then roast in the oven for 20-30 minutes or until soft and brown.
Once the tofu is done marinating, remove the tofu chunks from the marinade, and place on a plate or in a bowl, reserve the marinade, you will be using this to coat the tofu.
In a separate large mixing bowl, whisk together the flour, remaining 2 teaspoons of salt, smoked paprika, black pepper and cayenne.
Then, place a few chunks of tofu into the dry mixture at a time, coat completely, then put the tofu into the wet marinade, coat completely, then back into the dry mixture, coating completely. Repeat with all the tofu, placing the chunks on a plate.
Now, heat about an inch of vegetable oil in a large skillet on high heat to about 350 degrees(F). There should be tiny bubbles forming, reduce heat as needed.
Fry a few pieces of tofu at a time. Fry on each side for 3-4 minutes or until golden brown. Place the fried tofu on a paper towel and sprinkle with a little extra salt if desired. Repeat with all the tofu.
When the tofu and brussels sprouts are done, serve with the hot honee drizzled over the top!