Toast bread crumbs in dry skillet over medium heat, stirring often until they are golden brown, about 5 minutes. Transfer to bowl and let cool to room temperature, about 20 minutes. Mix in oregano, thyme, salt, and pepper. Cut block tofu horizontally in half. Then cut it in half the long way. Make 5 cuts perpendicular to the long cut, creating 24 pieces. Cover a sheet pan with paper towels. Place tofu in one layer on towels. Blot tofu, pressing it gently with additional towels to remove excess moisture. Heat oil in deep skillet to 375° . Cover a second baking sheet with more paper towels. Place beaten eggs in a wide shallow dish. Dip tofu in egg. Dredge pieces in bread crumb mixture until completely coated. Slip breaded tofu into hot oil, 3 to 4 pieces at a time. Fry until golden brown, 2 to 3 minutes. Turn and brown on other side, 1 to 2 minutes. Remove from pan using a slotted spoon. Drain on paper towels. Serve immediately, accompanied by mustard for dipping. Or, let sticks cool and arrange them in single layer on baking sheet. Cover with foil and refrigerate for up to 4 hours. Before serving, re-crisp by baking in 350° oven for about 12 minutes.