Step 1
Remove tofu block from the package and discard liquid. Wrap tofu in cheesecloth place on a plate and cover with a heavy pot until remaining liquid has been squeezed out about 10 minutes. Remove the cheesecloth and cut tofu into 20 1-inch bite-sized pieces. Place in a freezer-safe container and freeze 8 hours to overnight.
Step 2
Remove tofu from freezer and thaw on paper towels or a dry cheesecloth. Pat dry.
Step 3
While tofu is thawing put cornstarch into a resealable plastic bag. Pour rice milk into a small bowl.
Step 4
Preheat an air fryer to 375 degrees F (190 degrees C).
Step 5
Place tofu into the bag with the cornstarch seal and shake to coat the tofu pieces completely. Remove tofu pieces and dredge each piece in rice milk.
Step 6
Place bread crumbs garlic powder paprika onion powder and pepper in the resealable plastic bag with the cornstarch residue; shake until well mixed. Place each piece of tofu one at a time back in the bag with the bread crumbs. Shake the bag until tofu piece is completely coated tap gently to shake off excess and place tofu on a wire rack while you repeat with remaining tofu pieces.
Step 7
Add coated tofu to the air fryer basket and cook for 10 minutes. Shake the basket to loosen the pieces. Cook for another 3 minutes or until browned.
Step 8
Place 1/3 cup buffalo sauce in a bowl add cooked tofu bites and toss to coat. Drizzle remaining buffalo sauce over tofu and continue tossing to coat. Serve immediately.