Step 1

Preheat your oven to 425F.

Step 2

Drain the tofu and lightly press it with a paper towel. This is just to pat it dry, you don't need to press it for an extended period of time!

Step 3

Cut the tofu into 12 even square pieces.

Step 4

Put your cornstarch in one bowl, the plant milk in another, and the breadcrumbs, salt and pepper in a third bowl. Toss together the breadcrumbs with the salt and pepper.

Step 5

Use your right hand and pick up a piece of tofu, toss it in the cornstarch so it is lightly coated. Then use your right hand and dip it in the plant milk. Use your right hand to remove it from the milk and drop in the breadcrumb mixture.

Step 6

Then switch to your left hand and toss the tofu in the breadcrumbs until it is well coated. Use your left hand to move the tofu to a parchment lined baking sheet. Repeat this process for each tofu square, using your right hand for the wet mixture, and your left for the breadcrumbs!

Step 7

Bake the tofu for 15 minutes at 425F. Then flip the tofu pieces and bake for another 15 minutes. Do one more flip and bake for another 15 minutes, or until golden brown.

Step 8

While the tofu is baking, whisk together the agave nectar, Frank's Red Hot and sambal oelek in a small dish. Taste and adjust for your heat/sweetness preference!

Step 9

When the tofu is out of the oven, drizzle with the hot "honey" glaze and enjoy!