In a large bowl whisk together the milk and vinegar and let sit 5-10 minutes to curdle, which creates vegan "buttermilk".

To the milk add the nutritional yeast, seasonings and flour and whisk until you have a smooth mixture, slightly thinner in consistency than a pancake batter.

Add in the tofu pieces and gently stir until all the pieces are covered.

In a separate bowl spread the crushed tortilla chips in an even later.

Taking a few battered tofu pieces at a time, shake the bowl to roll until the pieces are well coated in the crushed chips.

Transfer the coated tofu to the basked of an air fryer (or place on a sheet pan lined with parchment paper) and repeat the process for all the tofu pieces.

Drizzle the tofu pieces with the neutral oil and air fry at 400° for 20 minutes (or bake in the oven at 380°F for 25 minutes or until golden and crispy).

In the meantime make the sauce. Start by combining the Sriracha and maple syrup in a medium bowl and set aside.

In a small skillet heat up the 2 tbsp neutral oil on medium low. Once shimmering, add the white parts of the scallions, the shallots and the garlic. Fry, stirring frequently, until fragrant and starting to turn golden, about 2-3 minutes.

Add the sesame seeds, gochugaru (or red pepper flakes) and peanuts, continue stirring to avoid burning and let them toast for 1 minute, or until everything is golden. Remove from heat.

Immediately pour all the contents of the skillet into the bowl with the maple syrup and Sriracha and whisk vigorously to combine.

Stir in the green parts of the scallions, sea salt and lime juice and mix again. Set aside till ready to use.

Once the tofu has cooked, allow it to cool 5-10 minutes before adding the sauce. Serve with rice (or your grain of choice) and broccoli (or your veg of choice).