READY IN 25 mins

Honey Mustard Tofu

Read Reviews (78)

"I have always made this recipe with chicken breasts until my daughter became a vegetarian and asked me to adapt the recipe for tofu." — MAMI2THREE

Directions

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.

Kitchen-Friendly View

PREP 5 mins
COOK 20 mins
READY IN 25 mins

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.

—JOYA29

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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.

—BIZZYBRANDI

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108 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.

—MARYFAIRY

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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!

—PEACE_ROSE

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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.

—K

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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.

—Tracy Bergeon

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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!

—WINNIE120

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Feb 29, 2004

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 Not Butter spray in place of frying them in butter, as I usually do to cut some calories. I added the sauce at the end, and the tofu was crisp and brown and delicious, and served it with rice. Nothing fancy, just a satisfying meal.

—KARA.

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Nutrition

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.

Nutritional Information

Honey Mustard Tofu

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 532
** Calories from Fat: 183

% Daily Value *
** Total Fat 20.3g 31 %
** Saturated Fat 7.1g 36 %
** Cholesterol 23mg 8 %
** Sodium 262mg 10 %
** Potassium 563mg 16 %
** Total Carbohydrates 67.1g 22 %
** Dietary Fiber 10.5g 42 %
** Protein 27g 54 %
** Sugars 18.2g
** Vitamin A 9 %
** Vitamin C < 1 %
** Calcium 101 %
** Iron 57 %
** Thiamin 46 %
** Niacin 86 %
** Vitamin B6 21 %
** Magnesium 57 %
** Folate 34 %

* 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.