Freeze your tofu the night before, or a least three hours before you plan on preparing this dish.
Bring water to a boil in a pot or wide and deep saucepan; basically choose a vessel that will properly fit your brick of tofu and just enough water to cover your tofu.
Once the water is boiling, carefully submerge your tofu into it and let it boil for about 15 minutes. The tofu will be a questionable yellow hue when it's frozen; this is normal! It will go back to its healthy white hue as it simmers.
After 15 minutes, remove the tofu and place it on a paper towel-lined plate or cutting board. With paper towels, gently press on it to squeeze out any excess water.
Cut the tofu brick into 1/2-inch cubes. At this point, you can either marinate your tofu (see recipe notes for the old recipe with the marinade), or move onto frying them. With this particular recipe, I don't find it necessary to marinade the tofu (especially if you added veg broth to your water when boiling), but it's totally up to you.
Heat the oil in a skillet over medium heat. Once the oil is hot, add the tofu cubes and let them simmer for about 5 minutes, or until golden brown and lightly crisped. Flip the tofu cubes and continue to do this on each side until the cubes are all golden brown and lightly crisp. This should take about 10-15 minutes, depending on your skillet and the heat being emitted.
When done, transfer the tofu cubes to a bowl. Drizzle them with hot sauce, toss to coat and plate. Drizzle a little extra hot sauce on top if you want. (I always do!)
Garnish with fresh herbs if you'd like, and serve with the dip.