Preheat the oven to 420°F (215°C). Line a baking sheet with a silicone baking mat or parchment paper.

In a medium bowl, whisk together 3 tablespoons avocado oil, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon kosher salt until evenly combined.

Tear the 2 pressed 14–16 ounce tofu blocks into bite-sized chunks (or cut into small cubes). Add the tofu to the bowl and gently toss with a spatula until the pieces are evenly coated with the oil-spice mixture.

Sprinkle 1/3 cup cornstarch (or arrowroot powder) over the coated tofu and toss again until the tofu pieces are evenly coated in cornstarch.

Spread the tofu pieces in a single layer on the prepared baking sheet, making sure pieces are not touching. Place the sheet on the top rack of the oven.

Bake for 30–35 minutes, flipping the tofu once about halfway through the baking time (around 15–18 minutes). Bake until the tofu is golden brown and crisp.

While the tofu bakes, make the buffalo sauce: in a small saucepan combine 1/2 cup Frank’s RedHot and 2 teaspoons agave. Warm over medium heat until the sauce begins to gently steam (do not boil), then remove the pan from the heat and stir in 3 tablespoons unsalted dairy-free butter until fully melted and combined. Set the sauce aside.

When the tofu is done, transfer it to a large bowl. Add about half of the prepared buffalo sauce and toss with a spatula until the tofu is evenly coated. Reserve the remaining sauce to serve on the side, or add more if you prefer saucier bites.

Serve the buffalo tofu bites with celery sticks and ranch (optional). Store leftovers in the refrigerator for up to 5 days; reheat in the oven or an air fryer to restore crispness.