"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
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firm tofu, sliced into 1/4 inch slices
whole wheat flour
dry white wine
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.
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.
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.
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!
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Mustard Tofu
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 532
** Calories from Fat: 183
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