Combine the sauce ingredients in a bowl. Cover and refrigerate.
For the Fried Tofu
Press the tofu using a tofu press. If you don't have a press, wrap the tofu in a kitchen towel and place on a plate with something heavy over the top (like a pan or can) and let that sit for 30 minutes or so to press out some of the liquid. Slice tofu into 1/2 inch slices.
Cut the tofu horizontally into four slices. Feel free to cut off the corners to create "rounded" patties. Save the corners to batter, fry, and serve on the side.
Heat oil in the skillet over medium heat.
While the oil is heating, create two dipping stations. 1) In a bowl stir together the milk, pickle juice, and yeast flakes. 2) In a separate bowl or plate, stir together the flour, cornstarch, baking powder, salt, and seasoning.
Dredge the tofu in the milk mixture first, then in the flour. Repeat this process to create a thick batter. Gently press the batter onto the tofu to help it stick.
Use tongs to place battered tofu in the hot oil. Cook the tofu patties until lightly browned on the bottom, 5 to 7 minutes. Carefully flip slices and cook on the other side until lightly browned. Add more oil to the skillet if necessary. Transfer to a plate lined with paper towels to drain excess oil.
Place the tofu on a bun. Add the vegan sauce and your favorite toppings.