Prepare the BBQ sauce: roughly chop mushrooms, onion and garlic. Sauté in a pan with a pinch of salt and 2 tbsp of water until soft (3-5 minutes).
Add: malt vinegar, balsamic glaze, sugar, agave syrup and all the spices. Stir well and cook for 2 minutes after the mixture starts to bubble.
Add the tomato paste, water and liquid smoke, lower the heat and simmer for 15-20 minutes.
Dissolve the corn starch in 1 tablespoon of water, then add it to the sauce.
Blend the BBQ sauce until smooth. Return it on the stove and reduce for 3-5 extra minutes. Turn off the heat and set aside.
Cut the tofu block (previously frozen and defrosted - see notes) into thick sticks.
Align the sticks onto a baking sheet on a tray.
Spread a generous amount of homemade barbecue sauce on both sides. Allow to marinate for 30 minutes.
Preheat the oven at 200°C (392°F) and bake the tofu sticks for 30 minutes, flipping halfway.
Serve the tofu with some extra barbecue sauce and your favourite sides.