Preheat the oven to 425°F. Add the potato starch to a medium bowl. In a separate medium bowl combine the non-dairy milk and apple cider vinegar. In another medium bowl combine the panko breadcrumbs, garlic powder, olive oil, 1 tsp salt, and ¼ tsp pepper.

Pat the tofu dry with a dish towel and cut into 6 sticks, or “tenders”. One at a time, toss the tofu in the potato starch, then dip into the milk. Repeat, ending in the milk. Toss in the breadcrumbs to coat. Transfer the tofu tenders to a baking sheet and bake until browned and crispy, about 30 to 35 minutes.

In a small bowl combine the Dijon mustard and maple syrup. Serve the crispy tofu tenders on top of your favorite salad with maple mustard dressing.