One day before: Slice tofu into 6 “fillets,” each about 0.5cm thick. Wrap fillets individually in plastic wrap. Place on baking sheet and freeze overnight.
Before cooking: Thaw in the microwave on high for 3-4 minutes or at room temperature for 1 hour. Drain and pat dry.
Combine sherry vinegar, Worcestershire sauce, and hot pepper sauce. Place tofu fillets in marinade and marinate for 15 minutes each side.
Place flour in a shallow baking dish. Lightly beat eggs in another shallow baking dish. Dredge tofu in the flour, then slide into eggs until thinly but completely coated on both sides.
Heat vegetable oil in skillet over medium high heat. Fry tofu for 2 minutes until golden brown. Flip and cook for another 2 minutes.
