Dip a slice of tofu into the mustard mixture, lightly coating all sides then place it into the breadcrumbs, sprinkle crumbs over the top and sides, and lightly press them into the tofu. In another shallow bowl, combine the mustard, syrup, soy sauce, and mayo.
Add them to the breadcrumbs along with a generous grating of black pepper, and mix well. Measure out 1 cup of crumbs into a wide, shallow bowl (save any remaining crumbs for another use.) Pulse the pistachios in the processor until they are reduced to fine crumbs. While the tofu is marinating, place the bread into the food processor and pulse into fine crumbs. Cook until tofu is golden brown and crispy on all sides, about 10 minutes. Reduce the heat to medium-high and add the chickpea flour and water mixture. Bring the remaining 1 ½ cups of water to a boil. Heat oil in a large pot or pan, then add cubed tofu. Lightly oil 20cm (8 inch) x 20cm (8 inch) square baking dish or cake tin. soy sauce and set aside to marinate for at least 10 minutes. Tofu: Pat dry tofu, then cut it into bite-sized cubes. Brush both sides of the tofu with the 2 tbsp.
slices and dry them lightly with paper towels. Preheat oven to 400 degrees prepare a baking sheet by either oiling it lightly or lining it with a silicone liner.
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