Preheat the oven to 200C (180C fan). Drain your tofu and pat it dry.
Slice the tofu into 2cm (¾in) thick slabs and pat dry.
Cut the tofu into 2cm (¾in) wide fingers. Pat dry again.
Set up 3 bowls. Put your flour in the first, your egg in the second and your breadcrumbs in the third.
Put 1 tsp madras powder and a pinch of salt and pepper in the flour. Do the same for the breadcrumbs. Beat the egg.
Stir the flour and the breadcrumb bowls well.
Dip a piece into the flour to lightly cover. Shake off the excess.
Dip into the egg to coat. Shake off the excess.
Turn over in the breadcrumbs to cover.
Repeat with every finger of tofu, placing on an oiled baking tray as you go.
Drizzle oil over the fingers sparingly.
Bake for 8 minutes, then turn and cook for a further 5 or so until golden and crisp.
These types of fingers are best served as soon as they come out of the oven, while still warm.However, if you have leftovers, they should be cooled and placed in a sealed container in the fridge within two hours of making.If properly stored in the refrigerator, your tofu fingers should keep for a couple of days.