Buffalo Tofu Tacos

Pre-heat the oven to 400° and line a baking sheet with parchment paper.
Tear the tofu into bite sized pieces. Tearing it will create a lot of ridges that help the sauce stick. (see photos for reference)
In a shallow dish, make your wet mixture by combining cornstarch, plant milk, soy sauce, paprika, garlic powder and black pepper. Start with 2 tbsp of plant milk and add more only if needed. This mixture should be quite thick, but not so thick that you can't dip your tofu pieces.
In a second shallow dish, add the panko breadcrumbs.
Dip each piece of tofu into the wet mixture, then into the panko bread crumbs. Place each piece of tofu directly onto the parchment paper.
Optional: For a crispier texture, lightly spray the tofu with a little avocado oil.
Bake the tofu at 400 for 30 minutes, flipping halfway.
Add the cooked tofu into a large mixing bowl with the buffalo sauce and toss to combine.