Prepare ‘Honey’ Mustard Sauce: In a mixing bowl, whisk together 2 tablespoons of neutral oil, 2 tablespoons of agave or maple syrup, and 2 tablespoons of yellow or Dijon mustard until smooth. Adjust salt to taste and set aside.

Press Tofu: Wrap the extra firm tofu in a kitchen towel and press for about 10 minutes to remove moisture. Slice into 1-inch strips.

Make Batter: Combine 1 cup of all-purpose flour, 1/4 cup of cornstarch, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and optional 1 teaspoon of paprika. Gradually whisk in water until the batter is smooth and thick enough to coat.

Coat Tofu: Dip each tofu strip into the batter, then roll in 1 cup of panko breadcrumbs until fully coated.

Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Place coated tofu on the sheet, brush lightly with neutral oil, and bake for 30-35 minutes, flipping halfway.

Final Glaze: Once golden brown, brush with the reserved honey mustard sauce and bake for an additional 5-8 minutes to set the glaze.