Honey Mustard Tofu Recipes

Steps:

• Whisk together and chill.

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.

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.

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.