In a small pot over medium heat, melt the butter with the spices. Whisk in the remaining ingredients. Bring to a boil and simmer for 5 minutes or until the sauce thickens slightly. Season with pepper and set aside.
Beat the egg in a shallow dish. Place the panko in a second dish. Season the tofu with salt and pepper.
Dip the tofu in the beaten egg. Shake to remove any excess, then firmly press into the panko to coat.
In a non-stick skillet over medium-high heat, brown half of the tofu at a time in the oil. Add oil, if needed. Drain on paper towels.
Serve the tofu with the lettuce wedges and the barbecue sauce.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.