In a medium bowl, whisk together 2 tablespoons of neutral oil, 2 tablespoons of agave or maple syrup, 3 tablespoons of your choice of mustard, and a pinch of salt and pepper. Set aside.

Drain extra firm tofu, wrap in a kitchen towel, and press gently for 10 minutes. Slice into 1-inch strips.

In a large mixing bowl, combine flour, cornstarch, baking powder, salt, and optional paprika. Gradually whisk in water until smooth.

Dip each tofu strip into the batter, then roll in panko breadcrumbs until coated.

Preheat oven to 350°F (175°C) and arrange on a lined baking sheet. Optionally, spray or brush oil over tenders. Bake for 30-35 minutes, flipping halfway.

Brush a layer of 'honey' mustard sauce over each tender and return to oven for 5-8 minutes to caramelize.