Place package of tofu in freezer. Once frozen, remove from freezer and defrost fully. Repeat process.
When tofu is fully thawed a second time, open package and drain all liquid. Press tofu to remove any remaining liquid, then break tofu into bite-sized pieces.
Place tofu pieces in large bowl and pour vegetable broth over them. Set aside.
In one medium bowl, mix together milk and apple cider vinegar. Set aside.
In separate medium bowl, mix together flour, cornstarch, onion powder, smoked paprika, garlic powder, Italian seasoning, cayenne pepper, black pepper, and salt. Set aside.
In cast-iron skillet, heat ½" of oil to 350°-360° Fahrenheit. Set up wire cooling rack over thick layer of paper towels to catch excess oil. Alternately, line large plate with paper towels.
Dip tofu pieces into milk mixture, then dredge in flour blend. Tap pieces on side of bowl to shake off excess flour, then dip in milk and dredge in flour a second time. Shake off any excess flour.
Place battered tofu in oil and fry until golden brown, approximately 6 to 7 minutes, turning every 2 minutes or so.
Transfer fried tofu to wire cooling rack. Repeat until all tofu has been fried. Let cool and serve warm.