Honey Mustard Tofu

Honey Mustard Tofu

81
MAMI2THREE 0

"I have always made this recipe with chicken breasts until my daughter became a vegetarian and asked me to adapt the recipe for tofu."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 532 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 67.1g
  • 22%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

81
  1. 113 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 i...

Most helpful critical review

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 u...

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 i...

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 thi...

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 o...

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 ...

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 u...

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...

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 ...

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 f...

I really enjoyed this recipe. I prepared the sauce separately, as others suggested. I pressed the tofu and dipped them in beaten egg to ensure the flour stuck, and used I Can't Believe It's No...