Wrap firm tofu block in between a clean dish towel or 3-4 layers of paper towels.
Press it for at least 15 minutes, using either a tofu press or by setting a heavy pan (I used my marble rolling board) or any heavy object on top of it, letting the moisture drain.
When finished, cut tofu into bite-sized cubes (wings).
Sir together panko bread crumbs, light olive oil, smoked paprika, salt, freshly ground black pepper, and minced fresh parsley in a shallow dish.
Transfer 4 tablespoon cornstarch to a small bowl and soy milk to another small bowl. Dip each tofu wing into the cornstarch, followed by the milk.
Finally, coat with breadcrumb mixture.
Arrange the breaded tofu pieces in the air fryer basket in a single layer.
Air fry tofu wings at 400 ºF for 10 minutes, flip, and air fry for another 10 minutes or until the tofu wings are crispy and golden brown.
While the tofu is air frying, make the buffalo sauce. Melt vegan butter in a saucepan over medium heat. Stir in hot sauce, garlic powder, and salt.
Transfer the crispy tofu wings to a large mixing bowl. Pour the vegan buffalo sauce over the wings and toss well to coat. Garnish the crispy buffalo tofu wings with chopped parsley and serve immediately.
Crispy Air Fryer Buffalo Tofu Bites are ready!