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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I have always made this recipe with chicken breasts until my daughter became a vegetarian and asked me to adapt the recipe for tofu. Ingredients:
3 tablespoons butter |
1 pound firm tofu, sliced into 1/4 inch slices |
2 cups whole wheat flour |
1 cup water |
1/4 cup dry white wine |
2 cubes vegetable bouillon |
4 tablespoons prepared mustard |
1/4 cup honey |
Directions:
1. Melt butter in a medium skillet over medium-high heat. Dredge tofu slices in flour and place in hot butter. Brown slightly, then turn over and brown the other side. Add water, wine and bouillon cubes; simmer for 10 minutes, or until bouillon completely dissolves. Stir in mustard and honey. Simmer until thickened.
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