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Tofu made crispy with mustard and carmelized onions

Updated on September 6, 2014

Tofu made crispy with mustard and carmelized onions

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Mustard and carmelized onion tofu

Serve the tofu with the mustard onion mixture on top!
Serve the tofu with the mustard onion mixture on top! | Source
Gathering the ingredients
Gathering the ingredients | Source
Drain and slice your tofu.
Drain and slice your tofu. | Source
Place the cut tofu onto a clean dry tea towel and place another clean dry towel on top.
Place the cut tofu onto a clean dry tea towel and place another clean dry towel on top. | Source
Add a book, bowl or whatever to evenly distribute weight on top of the tofu.
Add a book, bowl or whatever to evenly distribute weight on top of the tofu. | Source
Slice all the onions thinly.
Slice all the onions thinly. | Source
The slower you cook the onions the sweeter they will become.
The slower you cook the onions the sweeter they will become. | Source
Mince the garlic.
Mince the garlic. | Source
About 5-7 minutes before the onions are done,toss in the minced garlic and saute.
About 5-7 minutes before the onions are done,toss in the minced garlic and saute. | Source
I like the onions to be carmelized but still have some texture.
I like the onions to be carmelized but still have some texture. | Source
Add your mustard and let it simmer for about 2 minutes. I also added about a 1/4 cup cashew cream. You can substitute with cream, half and half, or skip it all together.
Add your mustard and let it simmer for about 2 minutes. I also added about a 1/4 cup cashew cream. You can substitute with cream, half and half, or skip it all together. | Source
We are now going to make crispy tofu without all the fat of deep frying.
We are now going to make crispy tofu without all the fat of deep frying. | Source
Pour out your cornstarch and add the black pepper. I decided not to add salt because the mustard has plenty of that.  You decide.
Pour out your cornstarch and add the black pepper. I decided not to add salt because the mustard has plenty of that. You decide. | Source
Lay the tofu in the cornstarch and give it a little press so it picks up the cornstarch.
Lay the tofu in the cornstarch and give it a little press so it picks up the cornstarch. | Source
Do both sides.
Do both sides. | Source
You can just pile up the tofu and saute it all at once or, start placing it straight into the pan as you coat the tofu.
You can just pile up the tofu and saute it all at once or, start placing it straight into the pan as you coat the tofu. | Source
Lay the tofu into your pan along with a small amount of simmering oil.  Saute until golden brown. It only takes a few minutes.
Lay the tofu into your pan along with a small amount of simmering oil. Saute until golden brown. It only takes a few minutes. | Source
Turn the tofu over and brown the other side.
Turn the tofu over and brown the other side. | Source
I did not add any more oil on the flip and stil got a nice crispy coating.
I did not add any more oil on the flip and stil got a nice crispy coating. | Source
Do this for all the tofu and drain it on a clean paper towel.
Do this for all the tofu and drain it on a clean paper towel. | Source
I served the tofu with my green bean and leek recipe along with quinoa cooked in low sodium broth.  We drank a Hoppin' Frog whiskey  barrel aged B.O.R.I.S. Imperial stout. An Ohio brewed beer. So delicious!
I served the tofu with my green bean and leek recipe along with quinoa cooked in low sodium broth. We drank a Hoppin' Frog whiskey barrel aged B.O.R.I.S. Imperial stout. An Ohio brewed beer. So delicious! | Source

Mustard and onion crispy tofu

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: Serves 6-8

Crispy tofu with carmelized onions and mustard sauce

  • 2 large onions, sliced thin
  • 3-4 tablespoons mustard, using different kinds makes a better sauce
  • 4 cloves garlic, minced
  • 1/4 cup cashew or almond cream, You can use cream or half and half.
  • 1 block extra firm tofu, drained
  • 4 tablespoons sesame oil, or vegetable oil split, 2 tablespoons to saute onions, and 2 tablespoons to saute the tofu
  • 3 tablespoons cornstarch, or arrowroot

Mustard and carmelized onions with crispy tofu

  1. Using a large saute pan add the 2 tablespoons of oil. Heat pan on medium and add sliced the onions. The longer you cook onions the sweeter they become. Saute the onions for about 20 minutes and then add the minced garlic. The onions will have developed some browning but not overcooked. Saute another 5 minutes. Add the 3-4 tablespoons of your different types of mustard and the cashew cream. Please be sure to read the text portion of this recipe. I will elaborate on mustard and creams. Saute another minute and set aside while cooking the tofu.
  2. While the onions are sauteing, drain, slice and press the tofu to absorb the extra water. Measure the cornstarch onto a flat plate. In a saute pan, add the last 2 tablespoons of oil and set your burner on medium high. Place each slice into the cornstarch or arrowroot and pat down into the cornstarch on both sides of the tofu. Place the coated tofu into the hot pan; it should have a nice sizzle. Fry the tofu for about 2 minutes or until crispy and brown. Repeat on the other side and then transfer the slices to a dry paper towel.
  3. Serve each slice with a nice dollop of onions and enjoy this fast, delicious, and easy recipe.

Crispy tofu with mustard and carmelized onions

I was feeling nostalgic one day about different food I had once eaten as a child. Both my mom and dad would cook meals, but my mom did the bulk of the duty. I was pondering one of her old recipes in particular and wondered how it would taste using tofu instead of beef. So I called my mom and asked her for the recipe. She simply carmelized the onions and added whatever mustards to the pan. In fact, she said the more different types of mustard you had, the better it tasted. I always have three or four styles in the fridge, so that was no problem. I added the cashew cream to round out any flavors that could be to tart or sour to the palate. If that is not an issue for you, then this recipe tastes just great-- with no cream at all. You just have to really like the taste of mustard (and who doesn't?). Also, you will see that I added no salt anywhere in the recipe. The mustards have plenty. So if you just make the crispy tofu you may want to add a 1/2 teaspoon of salt to the cornstarch or arrowroot dredge.

I served this dish with my green beans and leek recipe, plain-cooked quinoa, and a Hoppin Frog Barrel Aged B.O.R.I.S. Oatmeal stout aged in whiskey barrels. This beer is brewed in Ohio and if you are lucky enough to find a bottle, I suggest you buy as many as the store has. I sure did. It has to be one of the best tasting stouts in the world! It also pairs really well with this recipe.

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    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 2 years ago from Ohio

      Thanks so much. I have more tofu recipes ,I will be posting this winter!

    • WritingInRichmond profile image

      WritingInRichmond 2 years ago

      I’m a big tofu fan. This recipe sounds wonderful. Liked the way your paired the entire dish with Hoppin Frog Barrel Aged B.O.R.I.S. My kind of meal!