I know what you’re thinking. Honey mustard dressing on tofu? You can disabuse yourself of that idea straight away. This glaze is nothing like the sweet, red-flecked yellow salad dressing and dipping sauce that I suspect of being mostly corn syrup but that I also happen to be quite fond of.
The honey does make it a bit sweet, but the mustard, along with a good measure of curry powder, makes it hot as well. This Deborah Madison recipe is definitely more than the sum of its parts, and I’m adding it to my regular tofu arsenal.
And how about tofu? Brussels sprouts are accused of being revolting and arugula of being pretentious, but tofu gets the worst of both worlds. Somehow this humble Asian soy product has come to be thought of by many as both disgusting and some kind of fancy-pants California food.
This boggles the mind.
My mind, at any rate. For one thing, tofu is cheap – as little as $1 per pound. Second, it’s tasteless! It’s such a great thing to cook with because it has no flavor if its own and readily soaks up the flavor of seasonings. How can something with no taste of its own be revolting? Smell? Tofu’s in the clear there as well. Texture?
OK, maybe there’s something there. But if you’re grossed out by the texture of tofu that you’ve had before, you should at least understand that tofu comes in a variety of forms, from nearly liquid to “extra firm,” and that its texture is greatly affected by how it’s prepared. You’re not going to mistake this baked tofu for a ribeye, but it is much closer to animal protein in consistency than boiled tofu you may have had in soups or curries.
This recipe is great for people who aren’t sure they love the stuff as well as for people who are used to stir frying tofu or tossing it in curries. Serve it over a starch. I had some leftover brown rice in my fridge, so I made some quick fried rice without the egg.
The whole thing was tasty, economical, and thoroughly unpretentious.
Baked Tofu with Mustard-Honey Glaze
From Deborah Madison’s Vegetarian Cooking for Everyone
1-pound firm tofu
3 tablespoons honey
1 tablespoon of molasses
1 tablespoon of peanut oil (I used sesame instead.)
1 teaspoon soy sauce
3 1/2 tablespoons mustard
2 teaspoons curry powder
salt and pepper
Cut tofu into cubes and set on paper towels to drain while you mix the remaining ingredients for the marinade in a bowl. Place the tofu in a pie plate or baking dish and brush the marinade over it. (I poured all of the marinade on and let it soak, which I think came out great.) Let stand for 20 minutes or as long as overnight.
Preheat over to 400 degrees. Bake until sizzling and hot, about 20 mins, basting midway through cooking. Serve with any extra marinade on side.