Honey Mustard Tofu Recipe - Allrecipes.com
Honey Mustard Tofu Recipe
  • READY IN 25 mins

Honey Mustard Tofu

Recipe by  

"I have always made this recipe with chicken breasts until my daughter became a vegetarian and asked me to adapt the recipe for tofu."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. Melt butter in a medium skillet over medium-high heat. Dredge tofu slices in flour and place in hot butter. Brown slightly, then turn over and brown the other side. Add water, wine and bouillon cubes; simmer for 10 minutes, or until bouillon completely dissolves. Stir in mustard and honey. Simmer until thickened.
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2003

This recipe is a great way to get more tofu in your diet! I used silken, or Japanese style, tofu so I froze the tofu, then thawed it and (gently) squeezed out the excess water before I dredged it in the flour. This gives the tofu a chewier, more meat-like texture and keeps it from turning into mush when you cook it. I didn't have any trouble getting the flour to stick.

Most Helpful Critical Review
Jun 09, 2004

I love honey mustard, but this recipe was AWFUL! I followed the suggestions of other reviews and coated my tofu in egg and made the sauce seperately. Whew, am I glad that I did! I ended up not using the sauce because it was inedible and I made a completely different sauce.


113 Ratings

Jan 30, 2004

Really delicious! Maybe a bit tricky if you're new to tofu - definitely PRESS it first (half hour or more under a weighted plate) and it'll be fine. I didn't think my sauce was going to be thick eough but it thickened beautifully when I added the honey-mustard; also worried about the tofu breaking up but it held up fine. Even my toddler ate hers all up in a rice bowl! I used just one bouillon cube and loved the flavor.

Jun 28, 2003

Tasted great! A few suggestions that I found helpful. 1-use fresh tofu if you can find it (a chinese grocery may have it. It tastes MUCH better). 2-press or freeze the tofu to take out some of the water. I didn't have much trouble getting the flour to stick..just threw the tofu and flour in a tupperware dish and shook it around a little. Served it with noodles...yum. I liked it a lot!

May 04, 2005

You have no idea how good this is. My children love it. It is labor intensive, but the results are excellent. I have made it with and without the wine. I used more water when I didn't use the wine, and I couldn't really tell the taste difference.

Dec 05, 2008

This was a great recipe. I pressed the tofu for two hours prior to cutting it up. I would have frozen it first if I had time as that makes for a meatier texture. I cut the tofu into small chunks for easier browning. I also used canola oil instead of butter to lower the fat. I took the tofu out after it browned to drain and made the sauce in the same pan. I did thicken the sauce with a cornstarch and water mixture because mine seemed to thin. I added the tofu back in at the end to heat through. I served mine over brown rice with chopped green onions on the top for garnish. Was very tasty. Thank you.

Jan 28, 2004

I thought this recipe was fantastic. I followed the advice of other reviews by cooking the sauce separately. To jazz it up a bit I added fresh chopped rosemary and thyme to the flour to give it an herb crust and cut the tofu into large tofu "steaks" rather than cubes. I lightly drizzled the sauce over the entire plate and then laid the tofu over pan seared garlic asparagus (another recipe that I got from this site!). I then drizzled a bit more sauce on top of the tofu. Enjoy!

Dec 16, 2007

This was one of the first tofu recipies I tried. I loved Honey Mustard Chicken but then became a vegetarian, so I couldn't have it. I was grateful to find this recipe and share it with a few friends who were willing to try tofu. I usually adjust the measurements for the sauce so I have extra to go over mashed potatoes.


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  • Calories
  • 532 kcal
  • 27%
  • Carbohydrates
  • 67.1 g
  • 22%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 10.5 g
  • 42%
  • Protein
  • 27 g
  • 54%
  • Sodium
  • 262 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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