Method

1. Preheat your oven to 175C.
2. In a small bowl, mix together all the ingredients for the ‘honey’ mustard sauce until well-combined. Set aside.
3. Drain the tofu and wrap with a towel. Place on a flat surface and press for 10 mins. You can place a heavy flat surface such as a chopping board or a few plates on top to help the water seep out. Afterwards, slice the tofu into 1” thick strips.
4. Prepare the batter by mixing all the ingredients until smooth and thick. If your batter is too thick, add more water and mix until well combined.
5. Place the breadcrumbs in a large bowl.
6. Prepare your set-up in this order: tofu, batter then breadcrumbs.
7. Place each tofu into the batter mixture, coat well, then cover in breadcrumbs.
8. Brush or spray some neutral oil onto a lined baking tray. Place each coated tofu on the tray and brush the top of the tofu with more oil.
9. Bake for 30-35 minutes or until crispy and lightly brown, flipping halfway through.
10. Remove the tofu from the oven and coat with the sauce.
11. Place the coated tofu back in the oven and bake for a further 5-8 minutes until the sauce has been absorbed.

These are best enjoyed while hot!