Horseradish Mustard and Panko-Encrusted Tofu


  • ¼ cup canola oil, divided
  • 3 cup panko bread crumbs
  • ½ teaspoon salt
  • 2 tablespoon tapioca flour or cornstarch
  • ½ cup all-purpose flour
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon prepared horseradish
  • + 5 more ingredients
    • 5 teaspoon Dijon mustard
    • ¼ cup plain soy milk
    • 4 ounce firm or extra-firm silken tofu
    • ½ cup dry white wine
    • 1 pound firm tofu

1. Drain tofu, wrap in a clean thick kitchen towel or paper towels and place on a dinner plate. Place a second dinner plate on top, place a heavy can on top and set aside for 1 hour. 2. Cut pressed firm tofu in half crosswise. Set each half on one narrow side and cut into two 1-inch thick pieces....

View full recipe at Spry Living


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