Reviewed: Oct. 13, 2009

I have never been more proud of myself as when I served this last night.My 2 and 6 year old stuffed themselves and they NEVER do that. I did the 1 tbs spoon of corn starch while sauce was simmering and added a bell pepper that really brought out the color. THANKS

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marhya@me.com

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Reviewed: Oct. 5, 2009

made the sauce separately as others suggested, & it was awesome! even my meat loving husband requests this for dinner now.

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kprzy

Cooking Level: Intermediate

Home Town: Ypsilanti, Michigan, USA

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Reviewed: Jul. 22, 2009

I followed the other reviews and made the sauce separate from the tofu. I used 1 cup of vegetable broth instead of water and vegetable bouillon cubes. This may have been the reason why the sauce didn't thicken like it should have. Although the sauce had a great taste, it was still too liquidy in the end. Will definitely make another attempt at this.

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PanicInTheKitchen

Cooking Level: Beginning

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Reviewed: Apr. 14, 2009

This was my first tofu recipe for my new vegeatarian daughters - it was awesome. Thanks to the extra comments - I did not add the sauce to the tofu, but drizzled it over the crispy tofu and rice. It's a keeper!

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Mary L

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Reviewed: Feb. 25, 2009

Really good!

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Erin M

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Jan. 30, 2009

Both my husband and I had problems with this recipe. I took the suggestions and cooked the tofu separately from the sauce so it stayed crispy. Although I would use less flour in the future I enjoyed the tofu very much. However, the sauce had such a strange, unusual taste I could not get used to it. However, my husband loved the sauce but did not like the way the tofu was cooked. Either way we will not make this again.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Jan. 26, 2009

the tofu turned out lovely.but i mixed it with sauce.it's hard to describe this sauce but it's not great way too much mustard perhaps, cos that was all i could taste.i have two portions left in fridge but i don't think i can eat them,maybe it's just not my taste?

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somc

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

Really good! We served over rice and ate with lots of yummy borccoli on the side.

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wife-girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Tualatin, Oregon, USA

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Reviewed: Dec. 6, 2008

I didn't really enjoy this. I cooked the sauce seperately and it ended up cooking down to just about nothing. I didn't have enough to cover all of my tofu. I wasn't really sure about the bouillin mixed with the honey mustard either... I tried tofu slices and tofu cubes. They were ok. I did not have any problems with the breading staying on. But they were not crispy at all, maybe too much butter. Next time I fry tofu I will use oil instead of butter. And I will use a different sauce. My husband ate his entire plate, but I think he was just being polite.

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Lainey Dru

Cooking Level: Beginning

Home Town: Albion, Indiana, USA

Living In: Muncie, Indiana, USA

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Reviewed: Dec. 5, 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.

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Tracy Bergeon

Cooking Level: Expert

Home Town: Nekoosa, Wisconsin, USA

Living In: Plainfield, Wisconsin, USA

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Reviewed: Aug. 7, 2008

My mom is the one who posted this/makes this and I LOVE it. MMmmm. I'm thinking I should make some.

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mikeswife

Home Town: Miami, Florida, USA

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Reviewed: Feb. 20, 2008

Good easy recipe. I only got a tiny piece and my husband ate the rest. I made it exactly as directed. The tofu stuck to the pan a little while it was browning, but then released faily easily when I added the liquid.

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C.Langham

Cooking Level: Intermediate

Home Town: Fulton, Kentucky, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jan. 7, 2008

This is the best tofu recipe I have tried to date! I did not have veggie bullion on hand so I used chicken stock and it was fab!

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lindsaysoulshine

Home Town: Syracuse, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: 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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Alexis

Cooking Level: Intermediate

Living In: St. Catharines, Ontario, Canada

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Reviewed: Dec. 31, 2006

very good,even kris liked it and he hates honey mustard. Must try!!!!! very good!!! I added egg, amount of honey was good.

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mai

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Reviewed: Nov. 6, 2006

This was way too sweet.

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jesseinsavannah

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Reviewed: Oct. 30, 2006

The sauce and the tofu needed to be cooked seperately, as suggested before. The sauce a little overwhelmingly sweet and was not suited to my taste, but my husband enjoyed it.

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lunachick06

Cooking Level: Intermediate

Living In: Ukiah, California, USA

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Reviewed: Aug. 7, 2006

I really liked this. Maybe next time I will add a bit less mustard but I really did like it. Normally with meals that are full of flavour, I tire of them before even finishing what is infront of me but I kept eating this.

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Léah Fugère

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Jun. 25, 2006

I found these tasted great hot. I would rather brown the tofu right before serving. Tastes great crisp. I did not have veg. boullions and so I added 1/2 cup of frozen mixed vegetables and some curry powder :). The sauce turned out good too. Thanks for telling a wonderful way of eating tofu.

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