Freeze the Firm Tofu (2 block) overnight. The next day leave it out on the counter to thaw out, repeat the process for a second night.
In a large bowl mix the Pineapple Juice (1/2 cup), Soy Sauce (2 tablespoon) and enough Water (to taste) to cover the tofu.
Break both blocks of tofu apart into chicken nugget-sized pieces and squeeze the excess liquid out, then add only one block of tofu into the marinade and make sure its covered in liquid and place in the fridge for 4 hours.
In another large bowl mix the Corn Starch (1/2 cup), All-Purpose Flour (1/2 cup), Nutritional Yeast (2 tablespoon), Salt (1 teaspoon), Garlic Powder (1 teaspoon), Onion Powder (1 teaspoon), Paprika (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). In another bowl add Soy Milk (to taste).
Take both marinated and non-marinated tofu and coat in flour and spice mixture, soy milk and another coating of flour and spices.
Heat up oil in a pan to 325 degrees F (160 degrees C).
Add in the coated tofu pieces and fry for 4 minutes until golden brown. Serve and enjoy!