Step 1

Pre-heat a non-stick frying pan over medium heat and add 2 tbsp of oil. Add the spring onions and sliced chilli. Add the paprika, ginger and cumin. Sauté for 3-4 minutes.

Step 2

Add the rest of the sauce ingredients to a blender. Add the sautéed onion and chillies to the blender and blitz until you have a smooth sauce.

Step 3

Set aside. Store any leftover sauce for 2 weeks in an air-tight container.

Step 4

Preheat the oven 180C / 350F.

Step 5

In one bowl, mix the water, oat milk, garlic and paprika. Add salt and pepper to taste.

Step 6

Place the panko in another bowl.

Step 7

Line a baking tray with baking paper.

Step 8

Cut the tofu into long strips. Place a strip in the liquid mixture, then in the panko bowl. Rotate the tofu around in the panko to cover it entirely. Please the panko covered tofu stick on the baking paper. Repeat with the remaining tofu sticks and ensure they don't overlap on the baking tray.

Step 9

Bake for 20 minutes. Serve with dipping sauce.