1-2 hours in advance, cut the tofu in half (the long way) and press out the moisture. I like to use a towel lined plate or cutting board and top with another plate or cutting board with a another layer of towel, and then put something heavy on top like a cast iron skillet. 

When tofu has been sufficiently pressed (the towels should be pretty wet), preheat oven to 400 degrees. 

In one bowl combine the flour, cornstarch, garlic powder and pepper. Add ⅓ cup of the buffalo sauce and ⅓ cup water. Combine using a whisk until smooth. Add more water if necessary to smooth out. You should be able to dip in a piece of tofu and have it cover it in a thick layer but also be able to drip off a bit. 

In another bowl put the finely chopped popcorners. 

Tear pieces off of the tofu and coat it in the flour mixture. One at a time take out of that mixture and shake off any excess. Drop into the popcorner bowl and roll around to coat. Lay on a parchment lined baking sheet. Repeat with all the pieces of tofu. 

Bake for 15 minutes on one side in the middle rack of the oven and then turn the pieces over and bake another 15 minutes on the other side. 

Coat with buffalo sauce right away and serve with carrots and celery while still hot.