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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

532.4 calories; protein 27g 54% DV; carbohydrates 67.1g 22% DV; fat 20.3g 31% DV; cholesterol 22.9mg 8% DV; sodium 261.8mg 11% DV. Full Nutrition

Reviews (87)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/08/2003
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. Read More
(43)

Most helpful critical review

Rating: 1 stars
06/09/2004
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. Read More
(14)
120 Ratings
  • 5 star values: 47
  • 4 star values: 40
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 12
Rating: 5 stars
08/08/2003
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. Read More
(43)
Rating: 5 stars
01/30/2004
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. Read More
(31)
Rating: 5 stars
06/29/2003
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! Read More
(29)
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Rating: 5 stars
05/04/2005
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. Read More
(17)
Rating: 5 stars
12/05/2008
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. Read More
(15)
Rating: 1 stars
06/09/2004
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. Read More
(14)
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Rating: 5 stars
01/28/2004
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! Read More
(14)
Rating: 5 stars
02/29/2004
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. Read More
(10)
Rating: 5 stars
12/16/2007
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 friends who were willing to try tofu. I usually adjust the measurements for the sauce so I have extra to go over mashed potatoes. Read More
(9)