Best 2 Honey Mustard Tofu Recipes
**Honey Mustard Tofu: A Delightful Fusion of Sweet and Savory Flavors**
Tofu, a versatile and nutritious plant-based protein, takes center stage in this delectable recipe, transformed into a culinary masterpiece with a delightful fusion of sweet and savory flavors. Marinated in a tantalizing blend of honey, mustard, soy sauce, and aromatic spices, the tofu is then baked to perfection, achieving a crispy outer layer that yields to a soft and tender interior. Accompanying the main course are three equally enticing recipes: a refreshing Asian slaw bursting with vibrant flavors, a creamy and tangy avocado dressing that adds a touch of richness, and a simple yet satisfying brown rice that serves as the perfect base for the tofu and slaw. Whether you're a seasoned vegan, a flexitarian exploring plant-based options, or simply a food enthusiast seeking new culinary adventures, this honey mustard tofu with its accompanying recipes promises an unforgettable dining experience.
FRIED TOFU NUGGETS WITH SESAME HONEY MUSTARD
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
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 TENDERS
Freeze tofu for at least 24 hours then defrost. This process releases excess liquid and makes for a better end product. A good substitute for the garlic powder and poultry seasoning is replacing with McCormick's Season- All and eliminating the salt. From Eating Well.
Provided by gailanng
Categories Soy/Tofu
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Coat a large baking sheet with cooking spray. (Easier to cleanup if lined with aluminum foil or parchment paper.).
- 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 (don't skip this step).
- 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.
Nutrition Facts : Calories 236.3, Fat 7.6, SaturatedFat 1.6, Cholesterol 93, Sodium 465.9, Carbohydrate 31.2, Fiber 1.7, Sugar 15.2, Protein 13.1
Tips:
- Use firm or extra-firm tofu for the best results. This will help the tofu hold its shape and not crumble when you cook it.
- Press the tofu before cooking to remove excess water. This will help the tofu absorb the marinade and flavors better.
- To make the honey mustard sauce, whisk all of the ingredients together in a bowl until smooth. If the sauce is too thick, you can add a little bit of water or olive oil to thin it out.
- Marinate the tofu in the honey mustard sauce for at least 30 minutes, or up to overnight. This will allow the tofu to absorb the flavors of the sauce.
- Cook the tofu over medium heat until it is golden brown and crispy on all sides. This should take about 10-12 minutes per side.
- Serve the honey mustard tofu immediately with your favorite sides.
Conclusion:
Honey mustard tofu is a delicious and versatile dish that can be enjoyed in a variety of ways. It is a great source of protein and nutrients, and it can be easily customized to your liking. Whether you are looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, honey mustard tofu is sure to please.
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