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Preheat oven to 200°C.
Drain the tofu, cut into chunky strips and simmer in the stock for 8-10 minutes to firm up. Drain and pat dry.
Set up three bowls: flour in the first, plant milk and mayo combined in the second, panko and coconut with a pinch of salt in the third. Coat each strip in flour, dip in the milk mixture, then roll in the panko crumb.
Bake for 18-20 minutes until golden and crisp, or air fry for 12-15 minutes.
Simmer the gochujang, soy sauce, rice vinegar, maple syrup and sesame oil for 2-3 minutes until glossy and thickened.
Drizzle the glaze generously over the tenders and serve straight away.