Honey Mustard Tofu Food
CHICKEN-TOFU STIR-FRY
By switching up the vegetables you use when you make this stir-fry, you can create a unique dish each time.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Stir Fry Recipes
Time 1h25m
Number Of Ingredients 14
Steps:
- In a large bowl, stir together 1 tablespoon of the oil, the orange juice, soy sauce, Worcestershire sauce, ginger, mustard, and turmeric. Add cooked chicken and tofu cubes; stir to coat. Cover with plastic wrap or foil and marinate in the refrigerator for 1 to 4 hours.
- In a very large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add carrot or celery; cook and stir for 2 minutes. Add mushrooms and/or pea pods; cook and stir for 2 minutes. Add bok choy and/or bean sprouts, green onions, and sweet pepper; cook and stir for 2 minutes. Add undrained chicken mixture; heat through. Serve with hot cooked rice.
Nutrition Facts : Calories 285 calories, Carbohydrate 30 g, Cholesterol 32.1 mg, Fat 9.3 g, Fiber 3.9 g, Protein 20.3 g, SaturatedFat 1.5 g, Sodium 330.9 mg, Sugar 3.5 g
HONEY MUSTARD
Make and share this Honey Mustard recipe from Food.com.
Provided by Lorraine
Categories Salad Dressings
Time 5m
Yield 1 cup(approx)
Number Of Ingredients 6
Steps:
- Whisk together and chill.
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
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 Kiki Becerra Bacaro
Categories Tofu Recipes
Time 25m
Yield 4
Number Of Ingredients 8
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
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 Tofu Recipes
Time 25m
Yield 4
Number Of Ingredients 8
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
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
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