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Preheat the oven to 425°F
Slice a tofu block lengthwise into three slabs and repeat with the second tofu block
Press tofu slabs with a clean kitchen towel or paper towel
Get out three medium-size bowls for your dredging station
Place cornflakes and spices into a large ziploc and crush into crumbs, then dump into one bowl
Place cornstarch into another bowl
Crack eggs into final bowl and whisk until combined
Dredge one tofu slab in cornstarch, then egg, then cornflakes
For extra crunchiness, do a second round in egg and cornflakes
Place breaded tofu onto a lined baking sheet and bake for 15 minutes on each side until crunchy
While tofu bakes, toss cabbage, celery, green onion and parmesan into a large bowl
Whisk together lime juice, mustard, rice wine vinegar, olive oil, salt and pepper
Dress the slaw and keep in the fridge until ready to serve
Mix together hot honey ingredients until well combined
Brush hot honey over baked tofu and finish with flaky salt