Reviewed: Apr. 13, 2012

Love this! So easy. I made as written but used water instead of wine because I didn't have any on hand. Delicious

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Reviewer:

Katy

Cooking Level: Expert

Home Town: Camarillo, California, USA

Reviewed: Jan. 22, 2012

I wasn't a fan of the flavor--it wasn't very honey mustardy. Also, making the sauce with the tofu led to the tofu absorbing a lot of water and took forever to reduce. Eventually I gave up and used corn starch.

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Reviewer:

pinkiemarie

Cooking Level: Intermediate

Living In: Missoula, Montana, USA

Reviewed: Sep. 12, 2011

This was delicious. The flour coating on the tofu allowed the pieces to soak up a nice layer of the sauce. Thanks!

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Reviewer:

Zeynep

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Aug. 4, 2011

Very yummy! I followed the advice of other reviewers and fried the tofu first, removed it and then made the sauce. Added the tofu back in when sauce was done. Also added a bit more flour to thicken, maybe a teaspoon. Saw a picture with finely chopped green onion on top and added that too to garnish. I will definitely make it again.

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Reviewer:

theseamstress

Cooking Level: Expert

Home Town: Coquitlam, British Columbia, Canada

Reviewed: Aug. 2, 2011

This was delicious! I chopped up a sweet onion and stirfryed it with the butter first. Also I just used plain white flour since that's what I had on hand, and I only used about 1 cup of it. I served it over noodles and it was soooo yummy! Even my meat loving hubby devoured it.

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Reviewer:

Gillyann

Cooking Level: Expert

Home Town: Antioch, Illinois, USA

Living In: Joliet, Illinois, USA

Reviewed: Aug. 2, 2011

This was only my second attempt cooking with tofu and I was very pleased -- the advice about draining and freezing really helped. I served over raw, julienned zucchini seasoned with a little olive oil, salt & pepper. Good combination

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Reviewer:

mollymae

Reviewed: Aug. 1, 2011

I took the advice of previous reviews, and made the sauce separate from the tofu. I also cut the tofu into smaller pieces. I added a couple of sauteed red peppers, and served it over some green veggies and rice. The flavors are really wonderful.

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Reviewer:

AMCASTAT

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Oakland, California, USA

Reviewed: Aug. 1, 2011

Excellent thanks

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Reviewer:

Max

Reviewed: Jul. 13, 2011

Pressed tofu for 2 hours prior to chopping (would recommend freezing, too, as others suggested). Made sauce separate from fried tofu; made for easier prep. Added fresh ground pepper, and dried crushed rosemary and thyme to flour before shaking over tofu (used lidded container). Will use some sea salt in flour mixture next time. Only used half flour called for and still had too much leftover. Used 1/2 amount white wine vinegar for white wine. If you like honey mustard, you'll enjoy this recipe.

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Reviewer:

catastrophiccook

Cooking Level: Beginning

Reviewed: May 29, 2011

After reading some of the reviews I was a bit leary to try this recipe. I took the advice of taking the tofu out of the pan after frying. I had now white wine so I just put a few splashes of vinegar. I too used a bit of cornstarch to thicken the sauce. I loved it and will cook it again. Suzy

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