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Tofu & Mushrooms in Mustard Sauce

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Submitted by joi

YIELD

6 servings

PREP

30 min

COOK

20 min

READY

50 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 907.2
POUNDS G TOFU
cubed
½ 226.8
2 3E+1
TABLESPOONS ML VEGETABLE OIL
½ 118
2 2
EACH EACH VEGETABLE STOCK CUBES
dissolved in 1/2 cup of water *
3 45
TABLESPOONS ML SOY SAUCE, TAMARI
½ 2.5
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML PREPARED MUSTARD
gray poupon
Garnish
3 3
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 353 57% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 693mg 29%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 21%
Sugars g
Protein 53g
Vitamin A 7% Vitamin C 3%
Calcium 105% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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