Buffalo Tofu

Method

Break super firm tofu16 oz into bite-size pieces. This will get you rougher edges than simply cutting the tofu into cubes. These craggier edges will crisp up more!
Then toss the tofu chunks in soy sauce1 tbsp and Vegan Buffalo Sauce1 tbsp. After that, toss them in garlic powder1 tsp, onion powder1 tsp, smoked paprika1 tsp, cayenne pepper1/2-1 tsp, and cornstarch2 tbsp. You can eat one to make sure they are seasoned to your taste.
If you have some crumbled bits of tofu after tossing, you can actually smush them together to form a nugget. It might be a little salty though just FYI!
Next, add a layer of oil to a 12-inch skillet. Use a neutral flavored high smoke point oil (vegetable, canola, avocado, etc.). Heat the oil to 375 F. Keep an eye on the oil so it doesn't burn.
Once oil is heated to 375 F, add the tofu chunks and fry for 3-5 minutes. Then flip and fry for another 3-5 minutes or until golden brown. Make sure you don't crowd the pan. A block of tofu in a 12-inch skillet is almost crowding, so you can do it in 2 batches if you are unsure about it!
Let them rest on a wire rack, and then toss them in Vegan Buffalo Sauce1/4-1/2 cup in a large bowl. Make them as saucy as you'd like! Then dig in and enjoy!
Serve with Vegan Ranch and celery