Place the cubed tofu in a large bowl and sprinkle with salt.

Pour the sweet potato starch on top and gently coat it with the flour using a rubber spatula. Avoid breaking the tofu too much. You can also shake the bowl around to ensure the tofu is coated.

Heat the neutral oil in a large skillet over medium-high heat until very hot. Turn the heat to medium once the oil shimmers. Be sure to allow the oil to preheat for 5 minutes.

Add the tofu in an even layer–frying in batches if needed–and cook without moving for 3–4 minutes per side. Turn only when the tofu releases easily from the bottom of the skillet. If your oil was nice and hot when you added the tofu, it shouldn’t stick. Cook until all the tofu is golden brown and crispy. Transfer to a paper towel-lined plate.

While you wait for the oil to preheat, combine Frank’s RedHot Hot Sauce in a saucepan with vegan butter and honey. Turn the heat to medium-high and bring to a low boil. Remove from heat and set aside.

Transfer the tofu to a large bowl and pour the sauce on top. Toss gently to combine.

Transfer the tofu bites to a large plate. Sprinkle with minced scallions, and enjoy!