This is served over rice. I make white rice and stir peas into it.

Sauce:
3 tbsp olive oil
1/4 medium onion, chopped
1 clove garlic, minced
1 tbsp chopped cilantro stems
3 tbsp Dijon mustard
1 tbsp cornstarch
2 cups warm water
Salt and pepper

Batter:
1/4 cup cornmeal
1/2 cup unbleached flour
1/4 cup nutritional yeast flakes
1 tbsp salt
1 tbsp yellow mustard (or Dijon)
1 cup soy milk

1 pound firm tofu, drained, pressed, and sliced into 6-8 slices
Nonstick cooking spray
2 green onions, washed and chopped
Cilantro leaves

In a medium saucepan, warm the olive oil over medium heat. Add the onion and garlic, cooking until transparent. Add the cilantro stems. Cook for 3 minutes. Add mustard, stir, and cook for another 3 minutes. Mix the cornstarch with 1 cup of the water. Slowly add the cornstarch mixture followed by the remaining water while stirring. Bring to a boil, reduce heat to low when it thickens. Stir as necessary.

Warm a sprayed frying pan over medium-high heat. In a large bowl, mix the dry batter ingredients together with a fork. Add the mustard and soymilk while stirring into a batter. Add more soymilk if necessary. Dredge each piece of tofu through the batter, coating all sides. Fry over medium-high heat until brown, spray the uncooked side, and flip over, frying until brown.

Serve the tofu and sauce over rice pilaf, garnish with green onion and cilantro leaves. Serves 4.