Start by draining the extra firm tofu and pressing it for about 15-20 minutes to remove excess moisture. Slice the tofu into triangles or wing-like shapes.

Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking.

Set up three bowls: one with cornstarch, one with soy milk, and one with a mixture of panko breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, sea salt, and pepper.

Coat each tofu piece by dredging it in cornstarch, dipping in soy milk, and then pressing into the panko mixture.

Place the coated tofu wings in a single layer on the baking sheet and bake for 30 minutes, flipping halfway through.

Whisk together maple syrup, sriracha, and any additional seasonings in a mixing bowl.

After baking, brush the wings with maple sriracha sauce and return to the oven for an additional 9-10 minutes, flipping every 2-3 minutes.