Description
These Honey Mustard Tofu Tenders bake up crisp on the outside, tender inside, and finish with a sticky sweet-tangy glaze. They make a great snack, appetizer, or meatless dinner.
Ingredients
Scale
For the batter
- 1 block extra-firm tofu, drained and pressed
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika powder, optional
- 3/4 cup water, plus more as needed
For the crunchy coating
- 1 cup panko or Japanese breadcrumbs
- 2 tablespoons neutral oil, for brushing or spraying
For the “honey” mustard sauce
- 1/4 cup agave or maple syrup
- 1/4 cup yellow or Dijon mustard
- 1 pinch salt
- 1 dash pepper
Instructions
- Make the sauce.
In a small bowl, whisk together the syrup, mustard, salt, and pepper until the mixture looks smooth and fully blended. Set it aside so the flavors can come together while you prepare the tofu. - Press and cut the tofu.
Remove the tofu from the package, drain it well, and wrap it in a clean kitchen towel. Press it firmly for about 10 minutes to pull out extra moisture. Once pressed, cut the block into strips about 1 inch wide. Even pieces help the tenders cook at the same speed. - Mix the batter.
In a medium bowl, combine the flour, cornstarch, baking powder, salt, and paprika if you are using it. Slowly pour in the water while stirring until you get a smooth batter that is thick enough to coat the tofu well. Add a little more water if it feels too stiff, or a little more flour if it turns too thin. - Bread the tofu strips.
Dip each tofu strip into the batter so every side gets coated. Let the extra batter drip off briefly, then place the strip into the panko breadcrumbs. Press the crumbs gently onto the tofu so the coating sticks well. Continue until all the strips are coated. - Bake the tenders.
Heat the oven to 350°F. Line a baking tray with parchment paper and arrange the breaded tofu pieces on the tray with a little space between each one. Lightly brush or spray the tops with neutral oil. Bake for 30 to 35 minutes, turning the pieces halfway through so they brown evenly on both sides. - Glaze and finish baking.
Take the tray out of the oven once the tofu looks golden and crisp. Brush or spoon the prepared mustard sauce over the top of each tender. Return the tray to the oven for another 5 to 8 minutes so the glaze sets and turns sticky. - Serve immediately.
Remove the tenders from the oven and let them cool for just a moment before serving. Enjoy them while the exterior is still crisp and the glaze is warm.
Notes
- Proper tofu pressing matters. It helps the tenders crisp up better.
- Batter thickness matters too. It should coat the tofu without running off.
- Flip the tenders halfway through baking for the best even browning.