Reviewed: Mar. 28, 2011

I normally love honey mustard, but this was not good. My friend agreed. The mustard flavor was overwhelming. After tasting it in the pan, we decided to pour the whole thing through a strainer to wash all the sauce off. We were at least able to save the tofu cubes and re-heat them with garlic to have with our rice. We used spicy brown since the recipe doesn't specify the type of mustard; I don't know if that made a difference.

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Reviewer:

addielleyes

Cooking Level: Intermediate

Reviewed: Mar. 22, 2011

The tofu was great, but the sauce tasted like french's mustard. I will make again but will add tons of veggies and drastically alter the sauce (maybe even just by using a dijon)?

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Reviewer:

Linda

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Canfield, Ohio, USA

Reviewed: Mar. 21, 2011

I did not care for this recipe.

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Reviewer:

JennA

Reviewed: Jan. 18, 2011

I didn't care for this. There are much better recipes to try other than this.

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Reviewer:

Lauren

Reviewed: May 17, 2010

This tofu rocks! I have made it like three times this month, srsly. I usually have to add a teaspoon or so of flour to thicken the sauce, but that's no big deal. Also, for those who have difficulty with tofu that falls apart in the sauce: try rolling the tofu in egg, then the wheat flour, then frying them in about an inch of olive or peanut oil. Healthy? Not particularly. Sure to get you crispy, delicious tofu cubes that will weather being drowned in sauce? Definitely.

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Reviewer:

The Tin Can Castle

Cooking Level: Intermediate

Living In: Wytheville, Virginia, USA

Reviewed: May 16, 2010

We're just learning to use tofu and this was great! The 2 year old went after the tofu like crazy (I cooked it separate, and he kept climbing on things to steal it off the plate it was on) and he just lit up at the sauce! Thanks so much!

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Reviewer:

Rosewolf

Cooking Level: Beginning

Home Town: Alto, Georgia, USA

Living In: Baldwin, Georgia, USA

Reviewed: Apr. 24, 2010

I bought firm tofu and just drained the water out. No extra steps freezing or pressing it. The outside came out crunchy and the inside was melt in your mouth soft. Next time I will try to buy a honey mustard and add honey as I ended up using almost a half cup of honey to get the flavor just right.

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Reviewer:

Lil' Punkin

Cooking Level: Intermediate

Reviewed: Mar. 15, 2010

This was great! Even my meat+potatoes lovin' husband liked it! I followed the suggestions of others: 1. remove excess water from tofu by placing it under a weighted plate for at least 2 hrs 2. dip tofu slices in Egg Beaters before dredging in flour 3. cook tofu first, remove from pan, and then make sauce 4. throw in sliced red bell pepper while reducing the sauce I served ours over egg noodles! Yummy! I will definitely make this again!

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Reviewer:

Cooking Level: Intermediate

Reviewed: Mar. 4, 2010

It depends on what kind of mustard you use. Add the honey and mustard to taste depending on how sweet you want it! This was the first time I had ever cooked with tofu! I happened to have medium-firm tofu in the fridge and it was a little difficult to cook with as the more it moved the more it fell apart, but the end result was delicious! I also only used 1/2 pound of tofu and a breast of chicken to spice it up since I'm not a vegetarian and had some leftover chicken in the fridge. I would like to know though, in the picture there looks to be green onions in it?

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