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