Ingredients:
● 250g block extra-firm tofu, pressed and drained
● 1/2 cup cornflour (cornstarch)
● 1/3 cup vegetable broth / stock1 – 2 tbsp Dijon mustard, adjust to taste
● 1 – 2 tbsp wholegrain mustard, adjust to taste
● 2 tsp soy sauce 1/4 cup honey (or agave or maple syrup)
● 1 tablespoon vegetable oil (for frying)
● Cornstarch slurry (1 tbsp cornstarch/2 tbs water) – to thicken
● Press the tofu: Wrap the tofu in a towel and place something heavy on top to press out
excess moisture for 20-30 minutes.
● Cut tofu into cubes, stripes or whatever your preference. Then coat tofu in cornflour.
● Heat up a pan on low-medium heat. Mix dijon mustard, wholegrain mustard, soy sauce, and
vegan hot honea (or alternatives). Consistently stirring for 2-3 minutes so all flavours are
moulded together. Slowly pour in the vegetable broth to allow it to thin it out slightly. IF YOU
WANT IT MORE THICKER, pour in the cornflour slurry. Let this heat up for a further 1-2
minutes for desired consistency.
● Fry tofu in vegetable oil until crispy and golden brown.
● Pour sauce over crispy tofu in the skillet and simmer for a few minutes until thickened.
● Serve hot and garnish with parsley or red pepper flakes if desired.
