Horseradish Mustard and Panko-Encrusted Tofu


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

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 Relish


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