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1
Toast the bread crumbs in a dry skillet over medium heat, stirring often until they are golden brown, about 5 minutes.
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2
Transfer to a bowl and let cool to room temperature, about 20 minutes.
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3
Mix in the oregano, thyme, salt and pepper.
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4
Cut the block of tofu horizontally in half.
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5
Then cut it in half the long way.
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6
Make 5 cuts perpendicular to the long cut, creating 24 pieces.
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7
Cover a sheet pan with paper towels.
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8
Place the tofu in one layer on the towels.
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9
Blot the tofu, pressing it gently with additional towels to remove excess moisture.
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10
Heat the oil in a deep skillet to 375 degrees F. Cover a second baking sheet with more paper towels.
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11
Place the beaten eggs in a wide, shallow dish.
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12
Dip the tofu in the egg.
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13
Dredge the pieces in the bread crumb mixture until completely coated.
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14
Slip the breaded tofu into the hot oil, 3 or 4 pieces at a time.
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15
Fry until golden brown, 2 to 3 minutes.
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16
Remove from pan using a slotted spoon.
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17
Drain on paper towels.
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18
Serve immediately, accompanied by the Honey Mustard for dipping.
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19
Or, let the sticks cool and arrange them in a single layer on a baking sheet.
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20
Cover with foil and refrigerate for up to 4 hours.
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21
Before serving, recrisp by baking in a 350 degree F oven for about 12 minutes.
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22
Puree the tofu in a food processor.
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23
Add the mustard, honey, sugar, lemon juice, vinegar, dry mustard, and salt.
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24
Process until well blended.
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25
The finished dipping sauce will have the texture of runny mayonnaise.
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26
Turn the sauce into a container, cover, and refrigerate until chilled, at least 2 hours.
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27
This gives the ingredients time to meld and their flavors to develop.
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28
Chilling thickens the sauce to a spreadable texture.
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29
Stirring brings it back to the texture of a dip or a thick sauce.
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30
(This condiment will keep for up to 1 week, tightly covered and refrigerated.)
