Make the tofu. Preheat oven to 425°F. Slice tofu in 1/2-inch planks, then slice each plank in half vertically to make strips. Place on a paper towel lined baking sheet, top with paper towels and another sheet. Put something heavy (a skillet or a couple cans) on top of sheet pan to apply pressure. Let press at least 15 minutes.
Remove tofu from paper towels. Season with salt. Place corn starch or flour in a small bowl. In a separate bowl, place milk. In a third bowl, mix breadcrumbs. Dredge each tofu strip through the cornstarch (tapping away any excess), then milk, then breadcrumbs. Place on a parchment paper lined sheet pan and repeat with remaining tofu strips. Drizzle tofu with olive oil, and flip the strips, rubbing them in any oil that dripped on the pan. Bake until golden brown, flipping half way through, 35-40 minutes total.
While the tofu is baking, making the hot honey. In a small sauce pan or skillet over medium low heat, combine all ingredients and season to taste with salt. Remove from heat and set aside.
Once tofu is done baking, transfer strips to a large bowl. Toss with buffalo sauce and return to sheet pan. Bake for another 5 minutes.
Make the ranch. Combine all ingredients in a small bowl and season to taste with salt and pepper. Serve strips with ranch immediately.