For the Baked Tofu:

1. Preheat your oven to 400°F, and line a baking pan with parchment paper.
2. Wrap the tofu in a towel or paper towel, and put some weights over top. Press it for 15-20 minutes, then cut into sticks.
3. Place the cornstarch in one bowl, the plant milk in a second bowl, and mix together panko crumbs, rice crispies, avocado oil, garlic powder, onion powder, paprika, nutritional yeast, salt, pepper and dried parsley in a third bowl.
4. Coat the tofu sticks in cornstarch first, then dip them in milk, and then roll in crumb mixture. Place each tofu stick on the parchment-lined pan, and bake for 25 minutes on 400°F, flipping halfway.
5. In the meantime, mix together Franks and oil in a bowl.
6. Next, remove tofu from oven, brush with hot sauce & oil mixture, and place back in the oven. Bake on 400°F for 10-15 more minutes, or until tofu is crispy on each side.

For the Fried Tofu:

1. For the fried tofu, heat a layer of neutral oil in saucepan on medium. You'll know the oil is hot enough when you stick a wooden spoon in and you see bubbling.
2. Fry the tofu for approximately 1 minute per side, checking throughout to make sure it isn't burning.
3. When tofu sticks are brown on each side, transfer to a paper towel-lined plate until all tofu is done frying.
4. Toss tofu sticks in the hot sauce and oil mixture, then place on a cooling rack over a baking sheet.
5. Bake on 400°F for 5-7 minutes to crisp up the outside again.
6. Serve tofu sticks with creamy vegan ranch, zesty jalapeño nacho sauce, or spicy chili garlic aioli.