Sesame-crusted tofu sticks with agave-mustard sauce

Crunchy, tangy tofu sticks, inspired by Jennifer over at Shmooed Food.

1 box (14 oz) extra firm tofu, drained and pressed

1/2 c. soymilk
1/2 tsp. apple cider vinegar
1 tbs. sriracha, or hot sauce
1 tbs. soy sauce

3/4 c. whole wheat flour
2 tbs. sesame seeds
1 tbs. nutritional yeast
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. salt

cooking oil

Preheat oven to 425F.

Slice the tofu into sticks (I get 16 from one package) and set aside. Mix the soymilk, vinegar, sriracha, and soy sauce in a bowl. Mix the dry ingredients on a plate. Have another plate ready for the dipped sticks. Begin by dusting a piece of tofu in the dry mix, dipping it in the liquid mix, then dredging it once again in the dry. Repeat until all sticks are covered.

Arrage the sticks on a lightly oiled baking sheet, spray or drizzle the tops with oil, and bake for 20-22 minutes or until crisp and golden, turning over once after about 10 minutes. Sprinkle with lime juice and serve immediately.

Agave-mustard dipping sauce
2 tbs. mustard
2 tbs. agave nectar
2 tsp. sesame seeds
1 tsp. sesame oil
juice of 1 small lime

Mix together all ingredients and serve alongside tofu sticks.