Make the Sriracha dipping sauce: Whisk ingredients in a bowl until combined. Set aside.
Make the tofu fries: After the tofu has been pressed, cut into long rectangular fingers.
In a shallow dish, add the egg and beat lightly. In another shallow dish, toss the panko togehter with half of the salt and black pepper. In another shallow dish, combine the flour, paprika, oregano, and the other half of the salt and black pepper.
Pre-heat oven to 425°F. Line baking sheets with parchment paper, set aside.
Evenly and generously coat the tofu sticks in the flour mixture, then dip in the egg bowl, then dredge all sides with the Panko/sesame mixture evenly. Repeat with the remaining sticks.
Place on baking sheet. Bake for 20-25 minutes, flipping halfway until golden and crispy.