Tofu and Mushrooms in Mustard Sauce

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Tofu and Mushrooms in Mustard Sauce

 

Ingredients:

 

4 Tbsp vegetable oil

2 pound extra firm tofu, cubed

1/2 pound button mushrooms, sliced

1/2 cup flour

2 vegetable bouillon cubes, dissolved in 1/2 c water

3 Tbsp soy sauce

1/2 tsp pepper

2 Tbsp spicy mustard (horseradish mustard is the best, or you can

use something like Gray poupon)

Garnish with chopped green onions and chopped fresh cilantro

leaves

Serve with rice

 

Directions:

 

In a wok, heat 2 tb oil to medium hot, add the tofu & fry until it

changes color. Remove the tofu & lightly saute the mushrooms. Remove &

add the rest of the oil. Blend in the flour, dissolved bouillon, soy sauce,

pepper & mustard.

 

The flour can get clumpy sometimes, and you can always add a bit more

soy sauce and mustard to smooth it out. But be careful! The liquid from

the mushrooms and tofu when put back in could make the sauce too

watery. Put tofu & mushrooms back in the wok, cover & cook over VERY

low heat for 15 minutes. Stir occasionally. Garnish & serve over rice.

 

Serves: 6

 

Preparation time: 30