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Honey Mustard Tofu

Rated as 3.86 out of 5 Stars
8

"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

25 m servings 532
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 532 calories; 20.3 67.1 27 23 262 Full nutrition

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Reviews

Read all reviews 86
  1. 119 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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 ...

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 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...

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 ...

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...

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...