Drain tofu and remove from package. Cut the block of tofu, length-wise, into 1/2 inch thick slices. Lay out on a cookie sheet with a rim, and palce another flat surface, like a cutting board or second cookie sheet, on top. Weigh down with books, canned goods, or other heavy items and press for 30 minutes.
Cut tofu into cubes and place into a freezer bag along with vegetable broth, 2 tablespoons of hot sauce, garlic, salt and pepper.
Let marinade for at least 30 minutes or up to 24 hours. The longer, the better.
Once the tofu has marinated, remove from freezer bag and transfer to a bowl; discard the extra marinade from the bag.
Sprinkle the corn starch over the tofu and toss to coat. Use more if needed.
Heat coconut oil in a skillet over moderate heat. Place the tofu cubes into the skillet and fry until they are golden brown and crispy on each side - approximately 2 minutes per side.
Transfer the tofu to a bowl and drizzle the 1/2 cup of hot sauce over it. Toss to evenly coat.
Garlicky Yogurt and Feta Dip:
Mix all of the ingredients into a small bowl. Taste and adjust seasoning to your preference.
Serve with Crispy Buffalo Tofu Bites and stalks of celery.