Best Honey Mustard Tofu Recipes

FRIED TOFU NUGGETS WITH SESAME HONEY MUSTARD

Fried Tofu Nuggets with Sesame Honey Mustard image

Stir fried, sauteed, baked or straight from the package, tofu is a delicious versatile ingredient to have in your fridge when you need to put something on the dinner table quickly. In this recipe for fried tofu nuggets, I like to grate the tofu and squeeze out the liquid then replace that liquid with full-flavored ingredients including soy sauce and freshly grated onion. Served alongside a simple tangy-sweet sesame honey mustard, these nuggets are an excellent addition to your collection of tofu recipes.

Provided by Food Network

Categories main-dish

Time 40m

Yield 20 nuggets and about 1/2 cup sauce

Number Of Ingredients 13

Ingredients

1/4 cup plus 2 tablespoons honey
1/4 cup yellow mustard
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1/4 cup grated yellow onion (about 1 small onion)
2 scallions, thinly sliced
1 large egg
2 teaspoons soy sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 14- to 16-ounce package firm tofu, drained
1/2 cup all-purpose flour
Vegetable oil, for frying

Steps:

Make the sesame honey mustard: In a small bowl, whisk together the honey, mustard, vinegar and sesame oil. Set aside or refrigerate the sauce in an airtight container for up to 1 week.
Make the fried tofu nuggets: In a medium bowl, whisk together the onion, scallions, egg, soy sauce, salt and pepper. Set aside.
Grate the tofu on the large holes of a box grater onto a baking sheet or large flat plate. Evenly spread out the grated tofu and top with 2 layers of paper towels. Use your hands to firmly press the paper towels into the tofu until they're completed soaked with liquid. Repeat the pressing with another 2 layers of paper towels until the tofu is dry and looks like shredded chicken. Add the pressed tofu to the medium bowl and gently fold to combine. Sprinkle in the flour and gently fold it in.
In a 10- to 12-inch high-sided skillet, heat 1/2 inch of the oil to 350 degrees F. Line another baking sheet with paper towels and set aside.
While the oil heats, use a 2-tablespoon ice cream scoop to portion out 20 tofu nuggets onto the first baking sheet. Using an offset spatula, slightly flatten each portion into the shape of a 1/2-inch-thick nugget.
Carefully add a few tofu nuggets to the hot oil. Don't overcrowd the skillet or the oil temperature will drop too much (it shouldn't drop below 300 degrees F). Fry the nuggets, flipping halfway through, until the nuggets are golden brown on both sides, about 3 minutes 30 seconds. Remove to the lined baking sheet. Repeat with the remaining nuggets, heating the oil back to 350 degrees F between each batch. Serve immediately with the sesame honey mustard.

HONEY MUSTARD TOFU

Honey Mustard Tofu image

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

Provided by MAMI2THREE

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 pound firm tofu, sliced into 1/4 inch slices
2 cups whole wheat flour
1 cup water
¼ cup dry white wine
2 cubes vegetable bouillon
4 tablespoons prepared mustard
¼ cup honey

Steps:

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.

Nutrition Facts : Calories 532.4 calories, Carbohydrate 67.1 g, Cholesterol 22.9 mg, Fat 20.3 g, Fiber 10.5 g, Protein 27 g, SaturatedFat 7.1 g, Sodium 261.8 mg, Sugar 18.2 g

HONEY-MUSTARD TOFU TENDERS

Honey-Mustard Tofu Tenders image

Panko-breaded tofu "tenders" are finger-licking crunchy in this family-friendly tofu recipe. We love the sweet and tangy honey-mustard dipping sauce recipe that goes with it, but feel free to use your favorite dip. No poultry seasoning on hand? Make your own by combining equal amounts of dried sage, thyme, marjoram, black pepper, crushed rosemary and crushed celery seed.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1 14-ounce package extra-firm water-packed tofu, drained
2 large eggs, beaten
2 teaspoons hot sauce, optional
1 teaspoon garlic powder
1 teaspoon poultry seasoning
3/4 cup panko breadcrumbs, preferably whole-wheat
1/4 teaspoon salt plus 1/8 teaspoon, divided
1/4 teaspoon freshly ground pepper
Canola oil cooking spray
1/3 cup nonfat plain Greek yogurt
3 tablespoons Dijon mustard
3 tablespoons honey
2 teaspoons lemon juice

Steps:

Preheat oven to 425°F. Coat a large baking sheet with cooking spray.
Cut tofu block in half crosswise. Cut each piece in half horizontally, then cut each stack crosswise again into 5 "tenders." (You will have 20 strips, 2 inches by 1 inch.) Pat the tofu dry with paper towels.
Combine eggs, hot sauce (if using), garlic powder and poultry seasoning in a shallow dish. Combine panko, 1/4 teaspoon salt and pepper in another shallow dish. Dip the tofu strips into the egg, then coat with the panko mixture. (Discard any leftover egg and panko.) Arrange the tofu in a single layer on the prepared baking sheet. Generously coat the tofu with cooking spray.
Bake the tofu for 10 minutes. Flip the tenders over and continue baking until crisp and golden, about 10 minutes more. Immediately sprinkle with the remaining 1/8 teaspoon salt.
Meanwhile, whisk yogurt, mustard, honey and lemon juice in a small bowl. Serve the tofu with the dipping sauce.