Ingredients
Scale
- 1 block Extra Firm Tofu (Drained and pressed)
- 1 cup All-Purpose Flour (Can substitute with gluten-free flour)
- 1/4 cup Cornstarch
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Paprika Powder (Optional)
- 3/4 cup Water (Adjust as necessary for batter consistency)
- 1 cup Panko or Japanese Breadcrumbs
- 2 tablespoons Neutral Oil for Coating (For brushing or spraying)
- 1/4 cup Agave or Maple Syrup (Can use any liquid sweeteners)
- 1/4 cup Yellow or Dijon Mustard (Choose based on personal taste)
- 1 pinch Salt
- 1 dash Pepper
Instructions
- Preheat oven to 350°F (175°C).
- Whisk together agave syrup, mustard, salt, and pepper to make the honey mustard sauce; set aside.
- Press and drain the tofu, then cut it into 1-inch strips.
- In a bowl, mix flour, cornstarch, baking powder, salt, and optional paprika. Gradually add water until smooth.
- Dip tofu strips into the batter and coat them with panko breadcrumbs.
- Arrange on a baking tray; spray lightly with oil and bake for 30-35 minutes, flipping halfway through.
- Brush baked tenders with honey mustard sauce and return to the oven for an additional 5-8 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: 4 tenders (120g)
- Calories: 220
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg