vegan - Tofu and Mushrooms in Mustard Sauce

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Tofu and Mushrooms in Mustard Sauce

 

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Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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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 grey

poupon)

Garnish with chopped green onions and

chopped fresh cilantro leaves

 

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

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 & mushroms back

in the wok, cover & cook over VERY low heat for 15 minutes. Stir occassionally.

Garnish & serve over rice.

 

Serves: 6

 

 

Source:

" http://www.vegweb.com/frames/index/quick/index-frames.shtml "

 

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Per Serving (excluding unknown items): 133 Calories; 9g Fat (61.8% calories from

fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 516mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0