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Easy Vegan Honey Mustard Tofu Recipe

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This Easy Vegan Honey Mustard Tofu recipe offers a deliciously crispy and flavorful plant-based dish that’s perfect for a quick and healthy meal. Featuring super-firm tofu coated in a light cornstarch crust and tossed in a tangy honey mustard sauce made with maple syrup, dijon mustard, and vinegar, this recipe can be prepared using air frying, baking, or pan frying methods for versatile cooking options.

Ingredients

Tofu and Coating

  • 1 (12-16 ounce) block super-firm tofu (or extra-firm tofu)
  • 3 Tablespoons corn starch (or tapioca starch)
  • ¼ teaspoon salt
  • ¼ teaspoon fresh cracked black pepper

Cooking Oil

  • 1 teaspoon olive oil (or preferred cooking oil/spray)

Honey Mustard Sauce

  • 3 Tablespoons dijon mustard
  • 2 Tablespoons maple syrup
  • 1 teaspoon vinegar

Instructions

  1. Press tofu: If using extra-firm tofu, press it with a tea towel (or paper towels) using a tofu press or a chopping board weighted down with a heavy object to remove excess moisture. This step helps the tofu crisp up better during cooking.
  2. Rip tofu: Tear the tofu block into roughly one-inch pieces for a rustic texture and better sauce absorption.
  3. Coat tofu: Place the tofu pieces in a lidded container or bowl, add the cornstarch, salt, and pepper, then shake or toss to evenly coat the tofu with the seasoning and starch.
  4. Choose cooking method: Preheat your cooking device based on your preferred method:
    • Air Fry: Preheat air fryer to 390°F (200°C). Place the coated tofu in the air fryer basket, toss or spray with oil, and shake the basket to distribute evenly. Air fry for about 15 minutes, shaking the basket every 5 minutes to ensure crispiness and even browning.
    • Bake: Preheat oven to 400°F (200°C). Spread the tofu pieces on a greased or parchment-lined baking sheet. Spray or toss generously with oil. Bake for 15-20 minutes or until golden brown and crispy, flipping halfway if desired.
    • Pan Fry: Heat a medium to large skillet over medium-high heat. Add enough olive oil for a shallow layer. Once oil is hot and sizzling with a drop of water, add tofu pieces and fry, turning occasionally, until crisp and golden on all sides (about 5-10 minutes). Transfer cooked tofu to a cooling rack to maintain crispiness.
  5. Prepare sauce: While the tofu cooks, whisk together dijon mustard, maple syrup, and vinegar in a medium bowl to create the honey mustard sauce.
  6. Toss and serve: Once tofu is cooked and crispy, toss it in the honey mustard sauce until well coated. Serve immediately for best texture.
  7. Store leftovers: Keep any leftover tofu and sauce separate in the fridge for up to 5 days to preserve the tofu’s crispiness.

Notes

  • Pressing tofu is vital for achieving a crisp texture, especially when baking or air frying.
  • Using super-firm tofu is preferred for holding shape and creating a better crunch.
  • You can substitute corn starch with tapioca starch for similar results.
  • For an oil-free air fryer method, you can try spraying the basket instead of tossing tofu in oil, but some oil helps with crispiness.
  • Keep sauce separate if storing leftovers to avoid sogginess when reheating.
  • This recipe is easily adaptable to different cooking methods based on your available kitchen equipment.

Find it online: https://yumntasty.com/easy-vegan-honey-mustard-tofu-recipe/