Drain the tofu and press to remove excess moisture: place the block on a plate lined with paper towels or in a tofu press, top with more towels and weight with 3–4 plates or books for 15–20 minutes.
Tear the pressed tofu into 1–2 inch pieces and transfer them to a gallon-size zip-top bag.
Add the cornstarch, garlic powder, smoked paprika, kosher salt, and black pepper to the bag, seal, and shake gently until the tofu pieces are evenly coated.
Warm the buffalo sauce and butter together in a small saucepan over low heat until the butter melts; keep the sauce warm.
Heat a large nonstick skillet over medium heat and add the vegetable oil, using enough to cover the skillet bottom.
Add the coated tofu to the skillet in a single layer as much as possible and cook, turning occasionally and separating pieces with a spatula, until golden and crisp in most spots, about 8–12 minutes.
Transfer the cooked tofu to a paper towel–lined plate using a slotted spoon and blot any excess oil.
Place the hot tofu in a medium bowl, pour the warm buffalo-butter sauce over it, and toss gently to coat evenly.
Serve immediately on a platter or individual plates, garnish with sliced scallions, and offer ranch or blue cheese dressing and celery/carrot sticks alongside.
