Prepare the Sauce: In a mixing bowl, whisk together 2 tablespoons of agave or maple syrup, 3 tablespoons of yellow or Dijon mustard, and 3 tablespoons of neutral oil. Season with salt and pepper to taste.

Press Tofu: Drain the tofu and wrap it in a towel for about 10 minutes to remove excess moisture. Cut into uniform 1-inch strips.

Make Batter: Combine ½ cup of flour, ¼ cup of cornstarch, 1 teaspoon of baking powder, ½ teaspoon of salt, and optional paprika. Gradually add water until smooth and thick yet pourable.

Coat Tofu: Dip each tofu strip in the batter then roll in panko breadcrumbs. Lay on a parchment-lined baking tray.

Bake: Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, flipping halfway through.

Final Coat: Brush each tender with the honey mustard sauce and return to the oven for 5-8 minutes.