Pre heat oven to 200 degrees. Cut your block of tofu into strips, I did this by cutting the block into 5 pieces then halving them. Tofu blocks often have edges that are harder than the rest with little dots on, cut these off as they will not absorb the soy sauce mixture. It feels a bit like you’re cutting the skin off of the meat!

Lay a couple of sheets of kitchen roll onto a large plate and place your tofu dippers on top. Cover with another two pieces of kitchen roll and put a plate on top of that for weight. This will drain any excess liquid.

In a bowl mix together the soy sauce, lemon, garlic, parsley, paprika & syrup. Stir well and ensure the syrup isn’t stuck to the bottom. Remove the tofu from the kitchen roll and dip each one into the marinade. Allow time for the tofu to absorb it, pressing it in a little. Once you have marinated each dipper, put the tofu into the fridge.

In a high sided plate, combine the breadcrumbs, flour, sesame seeds and coconut. Mix well and make sure there are no clumps of flour. Add a little black pepper. Remove tofu from the fridge and one by one, dip into the coating, ensuring each side sticks and picks up the crispy pieces. Push down on the tofu a little and shake the plate. Arrange all pieces onto a tin foil lined baking tray.

Put into the oven and bake for 30 minutes. In a high sided jug combine the soya milk, vegetable oil, mustard & Tabasco. Use a hand blender to create a thick consistency. If it isn’t thick enough add a little more vegetable oil. Season to taste. Once the dippers have been in the oven for 30 minutes they should be crispy & golden, ready to go! Enjoy!