In a medium bowl, whisk together ¼ cup neutral oil, 2 tablespoons agave or maple syrup, and ¼ cup yellow or Dijon mustard. Season with a pinch of salt and pepper to taste. Set the sauce aside.

Drain the extra firm tofu and press it between two plates or use a tofu press to remove excess moisture for at least 15 minutes. Slice the tofu into 1-inch wide strips.

In a large mixing bowl, combine ½ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually add water while mixing until smooth and thick.

One by one, dip each tofu strip into the batter, then roll in panko breadcrumbs and arrange on a parchment-lined baking tray.

Preheat your oven to 350°F (175°C). Bake the coated tofu for 30-35 minutes, flipping halfway through for even crispiness.

After baking, remove from oven and brush each tender with the ‘honey’ mustard sauce. Return to oven for an additional 5-8 minutes.