Break the tofu into nugget sizes – no perfect way to do this! Get messy with it. Cover them in Buffalo sauce and let soak in the fridge for about an hour. Remove and begin the dipping process: first cornstarch, back into the hot sauce and lastly the panko. Place into the hot pan full of oil. Flip once once crispy and brown (about 3 minutes each side), remove and place onto paper towels. You can toss them in more buffalo sauce here or just eat as is! Pair with your favorite dipping sauce. enjoy!