December 12, 2010

Tofu Smothered in Onion and Mustard

Earlier this year my friend, Holly, sent me a package that contained several cooking magazines. I always forget to mention to her how much I have enjoyed the cooking magazines.  Especially this next recipe.

This recipe comes out of Food and Wine magazine; since it came out of this magazine, we paired it with a sweet German Gewurztraminer. The original recipe calls for a pork tenderloin that is smothered in onion and mustard.  We used tofu instead, so I have adapted the recipe to include this version. You can use whatever you like.  Both versions are included below:
Serves: 4
1 block extra-firm tofu, patted dry, and cut into rectangles, (or two 12-ounce pork tenderloins, cut into 2-inch lengths and pounded 1 inch thick)
salt and fresh pepper to taste
2 tsp all-purpose flour, divided
1 tbsp butter (increase to 2 tbsp if cooking pork)
1 tbsp olive oil (increase to 2 tbsp if cooking pork)
1 large onion, very thinly sliced
1 tbsp grainy mustard
1 cup vegetable broth
1 tbsp dill

  1. Season the tofu with salt and pepper and dust with flour.
  2. Melt the butter and olive oil in a large skillet over medium-high heat. Once hot, add the tofu and cook over medium heat (cook over high heat if using pork). Turning until lightly browned, about 15-20 minutes (for pork, 3-5 minutes). Transfer the tofu to a plate.
  3. In the same skillet, add the onion and cook over medium heat, until softened. After 10 minutes, stir in the mustard and 1 tsp of flour and cook for 1 minute longer.
  4. Add in the vegetable broth and bring to a boil. Nestle the tofu in the onion sauce.
  5. Cover and simmer over medium heat for a 2 minutes (since the pork will not have been cooked, continue cooking for another 8-10 minutes.
  6. Stir the dill into the onion-mustard sauce, and serve the tofu over buttered noodles. Serve with braised cabbage wedges with dill. Adjust for salt and pepper.
Notes: If using tofu, you will pan-fry the tofu until golden brown (cook it over medium-high heat, and then flip after 4-5 minutes per side).  This tastes good served along buttered noodles and braised cabbage wedges with dill.


  1. I adore tofu and adapting recipes with it. This one sounds like fun.


  2. looks awesome. did you use your monschauer moutarde?

  3. of course, i used the monschauer moutarde! you should too.