Tofu & Mushrooms in Mustard Sauce
Yield
6 servingsPrep
30 minCook
20 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | pounds |
tofu
cubed |
|
| ½ | pound |
mushrooms, button
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | each |
vegetable stock cubes
dissolved in 1/2 cup of water |
*
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
prepared mustard
gray poupon |
|
| Garnish | |||
| 3 | each |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 907.2 | g |
tofu
cubed |
|
| 226.8 | g |
mushrooms, button
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
all-purpose flour
|
|
| 2 | each |
vegetable stock cubes
dissolved in 1/2 cup of water |
*
|
| 45 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
black pepper
|
|
| 3E+1 | ml |
prepared mustard
gray poupon |
|
| Garnish | |||
| 3 | each |
scallions, spring or green onions
chopped |
|
| 15 | ml |
cilantro
chopped |
|
Directions
In a wok, heat 2 tablespoons oil to medium hot, add the tofu and fry until they change colour.
Remove the tofu and lightly sauté the mushrooms.
Remove and add the rest of the oil.
Blend in the flour, dissolved bouillon, soy sauce, pepper and mustard.
Put tofu and mushroms back in the wok, cover and cook over very low heat for 15 minutes.
Garnish and serve.
