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I distinctly remember making this for the first time when I decided to become vegetarian. I found the basic recipe online and tried it. I, of course, made some mistakes and it didn’t quite turn out how I had hoped. Only through doing, did I learn. I learned not to put the breaded and crisp tofu directly into the sauce. That was the biggest mistake. I also had not pressed the tofu to get rid of a lot of the water. Now I know. To prevent you from doing the same thing, you know too!

Ingredients:
- 1 Block Extra Firm Tofu, sliced into 8 equal pieces
- 2 Tbsp. Unsalted Butter
- Scattering (about a cup) of Whole Wheat Flour
- 1 cup Vegetable Stock (I use Roasted stock for more flavour)
- 1/4 cup Honey
- 4 Tbsp. Prepared Yellow Mustard
- Generous grind of Black Pepper

Method:
- Start by pre-heating the oven to 200 F and have a parchment lined sheet pan standing by.
- Place the slices of tofu on a double layer of paper towels and then cover with another double layer of paper towels. Place a cutting board, or tray with heavy cans, on top of tofu. Allow to press for at least a half hour. Longer if you can. I usually do about an hour to make sure it’s nice and dry.
- Pour the stock into a saucepan over medium heat. Add the honey and mustard and whisk to incorporate. When no lumps appear, partially cover and allow to simmer over medium heat.
- When tofu is pressed, take each slice and coat with the wheat flour. Place on a plate until ready to fry. Dust the slices of tofu with the flour once more right before frying. This will ensure a crisper coating.
- Add the butter to a wide, non-stick pan over medium high heat. Once the butter is melted begin adding the slices of tofu. Brown on both sides until a deep golden brown. Remove from pan and place into pre-heated oven to keep warm. Add the honey mustard to the frying pan, leaving the butter and flour, and whisk until smooth. Add a generous amount of freshly ground black pepper, or you could use white pepper, and stir to combine. Allow to thicken and then serve alongside the tofu as a dipping sauce.

**Cook’s Notes**
+ I usually serve this with Steamed Carrots & Peas and Rich Man’s Mash, but you could do any number of things with this. Inside a wrap would be lovely, an open-faced sandwich with all the trimmings or just as a snack on their own.
+ Instead of Yellow Mustard, experiment with other types of mustard. I did this once with Country Dijon and it was very good!