Cut tofu into planks, approximately 1/2x2x1-inch; drain well, pressing out excess moisture. Let dry at least 20 minutes.
Deep-fry tofu in 350°F oil 4-6 minutes or until golden brown and crispy.
Transfer tofu to bowl; toss with desired seasoning.
Meanwhile, combine 1/2 pouch Extra Melt White Cheese Sauce and miso paste in large saucepan. Heat over medium-low heat, stirring frequently. Repeat with remaining 1/2 pouch cheese sauce and Gochujang paste. Hold sauces hot until service.
Serve fried tofu with both sauces.
Other serving suggestions for these sauces include using as dips for vegetarian eggrolls, sauces for blanched vegetables or garnishes for fish tacos.