1. Prepare the vegan honey mustard sauce: In a small bowl, whisk together a touch of neutral oil, agave or maple syrup, and your choice of yellow or Dijon mustard. Season with a pinch of salt and a dash of pepper. Set aside for later.
2. Prep the tofu: Drain the extra firm tofu, wrap it in a clean kitchen towel, and press gently to remove excess moisture for about 10 minutes. Once pressed, slice the block into 1-inch thick strips.
3. Make the batter: In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and paprika (plus any optional dry spices). Gradually mix in the water to form a smooth, thick batter.
4. Coat the tofu: Dip each tofu strip into the batter, ensuring it is fully covered. Transfer it to the panko breadcrumbs and press gently so the breadcrumbs adhere evenly.
5. Bake: Preheat your oven to 350°F (175°C). Place the coated tofu on a baking tray lined with parchment paper. Spray or brush generously with neutral oil. Bake for 30 to 35 minutes, flipping halfway through, until golden and crunchy.
6. Glaze: Brush the hot tofu tenders with the prepared vegan honey mustard sauce. Return them to the oven for an additional 5 to 8 minutes to set the glaze. Serve warm immediately.