Prepare the ‘Honey’ Mustard Sauce by whisking together neutral oil, agave or maple syrup, and mustard until smooth. Season with salt and pepper. Set aside.

Drain and press the extra firm tofu to remove moisture for about 15 minutes. Then slice into 1-inch strips.

Make the batter by mixing all-purpose flour, cornstarch, baking powder, salt, and paprika in a bowl. Gradually add water until achieving a thick batter.

Coat each tofu strip in the batter, then roll in panko breadcrumbs to ensure even coverage.

Preheat the oven to 350°F (175°C) and line a baking tray. Place the coated strips on the tray, brush with oil, and bake for 30-35 minutes, flipping halfway through.

After baking, brush the sauce over the tenders and return to the oven for another 5-8 minutes until the glaze sets.