Drain the block of tofu and slice into 4 equal portions. Place the slices on 5 layers of paper towels and fold the towels over in both directions to cover the tofu. Sandwich this packet between 2 half-sheet pans and weigh the top with approximately 2 pounds of weight (actually, a 28-ounce can of tomatoes is perfect) for 2 hours. After 1 hour, replace the paper towels.
Place tofu in a 1-gallon zip-top bag and add the vinegar, Worcestershire, and hot pepper sauce, and marinate 1 to 2 hours.
Place the flour, eggs, and breadcrumbs in 3 separate shallow dishes (disposable pie pans perhaps) arranged side by side.
Remove tofu from bag, and blot with paper towels. Dredge in flour. Tap off excess, then repeat with eggs and breadcrumbs, making sure all pieces are evenly coated. Set on a wire rack to set.
Heat 1/8 inch of oil in a 12-inch skillet over medium-high heat. When oil begins to shimmer, slide tofu pieces into pan and fry each side to golden brown, about 2 minutes per side.
Cool briefly on wire rack and serve hot.