Cut the tofu crosswise into 12 slices, each one about 1/4 inch thick.
Put a frying pan -- or two frying pans, so you can cook all the tofu at one time -- on the stove with some oil on low heat to preheat. There should be enough oil to cover the bottom of the pan, but it does not need to be deep.
Put the gluten-free cereal and other ingredients listed under bread crumbs into the blender and blend until you have a powder.
Put the ground cereal mix into a soup bowl.
Next, put the ingredients for the Dry Mix into another soup bowl, and stir until mixed.
Next, put all ingredients for the Wet Mix into the blender (no need to clean it after the cereal), and blend until smooth.
Put the Wet Mix ingredients into a third soup bowl.
Add an ordinary dinnertable fork to each soup bowl.
Using the fork in each bowl to touch the tofu (this keeps your fingers clean and dry), one at a time dip each piece of tofu into (1) the Wet Mix, (2) the Dry Mix, (3) the Wet Mix again, (4) the ground-up cereal. Use the fork to pat each coating all over all sides of each piece of tofu. After each time you dip it into the Wet Mix, use the fork to hold it above the cereal bowl for a few moments, to let the extra liquid drip back into the bowl.
Each time you finish dipping a piece of tofu, put it into a frying pan. If the frying pan has a puddle of oil on one side, I like to put each piece of tofu into the oil and then slide it to the side.
When all of the tofu is coated and in the frying pans, turn up the heat to medium-high.
Fry for a few minutes on each side, adding more oil if needed, until the coating is turning golden brown and crispy.
The tofu tastes great served with my super-quick creamy white dressing on top, so this is a good time to make a batch.
While the tofu cooks, consider cooking broccoli as a side dish. I have linked to the instructions for my favorite way of cooking broccoli.