If you haven't pressed the tofu yet, wrap the tofu in a paper towel and place a heavy object on top. Let sit while you make the dressing.

Whisk together the mayo, soy milk, parsley, dill, garlic powder and pinch of salt and pepper. Taste, adjust salt and pepper as needed, and set aside.

Cube the tofu and combine the corn starch and salt on a large plate.

Heat a skillet, preferably a cast-iron or non-stick skillet, to medium heat with the oil until oil is hot (it should lightly splatter when you sprinkle a few drops of water on it). While the oil is heating, I usually chop the lettuce and get the salads ready to go.

Dip the tofu on all sides in the corn starch mixture and place in the skillet. Continue with more tofu that will fit in the pan. Let cook until golden on one side, then flip with tongs, continuing to cook the rest of the tofu until golden and crispy. Remove to a plate lined with a paper towel and continue with the rest of the tofu.

Melt the butter and combine with the buffalo sauce. Toss with the cooked tofu and place on top of the prepared salads. Drizzle with ranch dressing and eat. The cooked buffalo tofu won't last long once covered in the sauce, so if you aren't going to eat this right away, wait to coat the tofu with the sauce.