First, press the tofu for 10-20 minutes. To do this, place the tofu on paper towel or a clean, non-fluffy tea towel and weigh it down with a chopping board and some heavy objects (a heavy cast iron dish or cook books work nicely).

Lightly grease the air fryer basket with cooking spray or a small amount of oil. If using an oven, preheat to 425°F (220°C).

Slice the pressed tofu into ½ inch wide fingers.

In a large bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until you have a smooth batter.

In a separate bowl, place the panko bread crumbs.

Add the tofu pieces to the bowl of batter and carefully toss to coat. Next, roll the tofu pieces in the panko bread crumbs, pressing gently to help them adhere.

Air fry tofu at 400°F (200°C) for 15 minutes, flipping halfway through the cooking time, until they are crispy and golden brown. Or, if using the oven, bake for 25 minutes, flip, then bake an additional 10-15 minutes until the tofu is crispy.

While the tofu is cooking, prepare the buffalo sauce. In a small bowl, combine the hot sauce, soy sauce, vegetable oil and maple syrup.

When the tofu is done, transfer to a large mixing bowl or tray. Pour over the buffalo sauce and toss gently until thoroughly coated. Return the coated tofu to the air fryer or oven for an additional 5 minutes.

Remove from the air fryer or oven and leave to cool for a few minutes. Garnish with chopped fresh chives and serve with mayonnaise or ranch dressing.