Crispy Tofu Sticks Honey Mustard


By Emma
Certified Culinary Professional
Ingredients
Sauce honey mustard smoky
- 70 ml (1/3 cup less 1 tbsp) mayonnaise
- 30 ml (2 tbsp) yellow mustard prepared
- 18 ml (3 1/2 tsp) honey
- 5 ml (1 tsp) smoked paprika (swap for ketchup)
Tofu
- 80 g (half cup plus 2 tbsp) all purpose flour unbleached
- 1 egg
- 55 g (slightly less than 2 cups) Rice Krispies or similar cereal, crushed
- 450 g (1 lb) firm tofu cut into 12 thick sticks, patted dry
- Vegetable oil for frying
About the ingredients
Method
Sauce honey mustard smoky
- 1. Whisk mayo, mustard, honey, and smoked paprika briskly in a small bowl. Set aside. The paprika adds a smoky complexity instead of typical ketchup sweetness. Try swapping or omitting based on pantry.
Tofu
- 2. Arrange flour in a shallow bowl. Beat egg lightly in a second. Place cereal crumbs in a third bowl.
- 3. Lightly dust tofu sticks in flour. Shake off excess. Dredge into egg, letting excess drip back. Press firmly into cereal crumbs all over. Don't skip pressing; it ensures crunch sticks.
- 4. Heat a large nonstick skillet over medium. Pour in enough oil to cover the bottom about 6 mm (1/4 inch). When oil shimmers and faint wisps of smoke appear, test with a small crumb—it should bubble immediately.
- 5. Cook tofu sticks in two batches. Each side takes about 1 1/2 minutes; look for a deep golden crust with a faint crackling sound. Flip carefully; crust will still be tender underneath. Avoid overcrowding to keep heat constant.
- 6. Transfer to paper towels to drain; season with salt and black pepper while hot. Crunch is the goal here; oil temp is key, too low equals soggy; too high burns.
- 7. Serve immediately with sauce honey mustard smoky. Add a side of sautéed greens or crunchy slaw if you want contrast.
- Bonus tips: In a pinch, swap mayonnaise with plain yogurt mixed with a touch of oil; gives tang and moisture. Rice cereal replaced well with crushed cornflakes for different texture. Leftover tofu can be reheated under a broiler for crispiness. If tofu releases too much water, press longer or pat dry with paper towels before coating.
Cooking tips
Chef's notes
- 💡 Dust tofu thickly but shake off excess flour; too much ruins egg coat. Press crumbs firmly; loose crust flakes off mid-fry, frustrates texture. Pressing tofu before coating stops water leaking out, keeps crust intact when frying. Oil temp key—use shimmering oil with faint smoke wisp, not full smoke. Test small crumb drop first, bubbles mean ready. Adjust heat between batches; too low soaks oil, too high burns fast crust but raw inside.
- 💡 Sauce? Whisk mayo, mustard, honey, smoked paprika fast. Paprika adds earthiness not obvious but crucial. Swap paprika for ketchup if no smoked flavor wanted, but sauce becomes sweeter, less complex. Measuring honey carefully avoids overpowering; move honey. Mayo consistency helps smoothness; vegan mayo or yogurt with touch oil works but expect slight difference. Tweak mustard sharpness to taste—mild or spicy changes punch.
- 💡 Cooking technique: Two batches avoid overcrowding skillet, keeps oil temp steady. Flip tofu gently; crust still tender beneath. Listen for crackling sound—not sizzle alone—means crust forming. Too quiet means oil too cool. Drain on paper towels promptly; oil temp high enough seals crust preventing soggy bottom. Season last when tofu still hot or salt won’t stick and tastes dull. Reheat crisply under broiler, microwave kills crunch.
- 💡 Flour choice matters; unbleached all purpose flour works best for binding egg, holds coat. Egg beat lightly, don’t whip—too much thin batter fails crust adherence. Vegan cooks use flax egg or aquafaba; expect weaker crust, handle carefully. Crushed Rice Krispies add crunch far beyond breadcrumbs. Cornflakes okay alternative but adds heavier feel. Coating uniformity dictates final texture—don’t rush pressing step.
- 💡 Oil depth shallow but enough to cover pan base about 6 mm; too deep fries uneven, absorbs more oil. Press tofu sticks with paper towels before coating; moisture ruins fry crispness. Toss leftover tofu quickly under broiler; reheats crust better than microwave which makes soft and rubbery. Swap honey for maple for vegan tweak; sauce switches flavor profile but stays balanced. Experiment on paprika amount for smoky hint that doesn’t overpower.
Common questions
How to prevent soggy crust?
Press tofu dry with paper towels first. Flour dust coat helps seal; don’t skip. Hot oil crucial; test with crumb first. Don’t overcrowd pan; oil temp drops fast under crowd. Drain on paper towels right after frying. Let oil shimmer but no heavy smoke. Reheat under broiler for crunch maintenance.
Can I make sauce vegan?
Use vegan mayo or plain yogurt plus splash oil instead of mayo. Swap honey with maple syrup. Smoked paprika stays same or can omit. Flavors change slightly; thinner sauce sometimes. Adjust mustard amount; some vegans prefer milder taste. Mix quickly, incorporate air for smooth blend.
What if tofu releases water while frying?
Press tofu longer before coating, pat dry thoroughly. Water leaks cause coating to peel off or soggy crust. Thin crust means oil seeps in and fries unevenly. Use firm tofu, fresh or well-pressed package. If water appears mid-fry, finish quickly, remove excess oil, or shift heat to medium low to avoid burning crust but crisp inside.
How to store leftovers?
Cool completely first. Fridge sealed container best, lasts 2 days. Reheat in oven or broiler for crispness; microwave makes soft and limp. For sauce, refrigerate separately to avoid soggy coating on tofu sticks. Freeze not recommended; crust ruins when thawed. Bring to room temp before reheating to avoid cold centers.