Extra-Firm Tofu Frank's Hot Sauce Chickpea Flour Garlic Powder Panko Breadcrumbs Rice Flour
Press tofu for about 30 minutes. Combine the chickpea flour, garlic powder, and salt. Add in a little water and make a thick batter.
Cut the tofu into nugget-sized pieces. Coat with rice flour then with the chickpea flour batter and finally with the panko breadcrumbs. Arrange the coated tofu in a single layer in the fryer basket.
Place CrispLid trivet in the inner steel pot of pressure cooker and put fryer basket on the trivet. Set CrispLid on top of inner steel pot. Set to 400°F (200°C) and cook for a total of 15 minutes, turning once.
Put the tofu in a large mixing bowl and toss with the buffalo sauce to coat. Serve immediately with celery and ranch sauce.