For the Tofu:

1. Add the vegetable stock to a bowl and add the tofu so it’s completely submerged. Let it sit in the fridge for at least two hours to incorporate the flavors.
2. In a small bowl mix the mayo and sriracha. You will also need two separate bowls for the cornstarch and bread crumbs for dipping.
3. Take the tofu out of the fridge, drain and cut into 10 equal strips. Dip the tofu in the cornstarch, then the mayo mixture and lastly the bread crumbs.
4. Add some oil to a pan, or use a non-stick skillet and bake the tofu strips for about 4 minutes on all sides.

For the Potato Mash:

1. Place the potatoes in a large pot, cover with water and bring to a boil. Boil until soft (10 minutes), drain and return to the pot. Add the butter and milk and mash with a potato masher.

For the bowl:

1. Serve with mushroom gravy and any veggies you like.