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Tofu & Mushrooms in Mustard Sauce

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

20 min

Ready

50 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons vegetable oil
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2 pounds tofu
cubed
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½ pound mushrooms, button
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2 tablespoons vegetable oil
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½ cup all-purpose flour
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2 each vegetable stock cubes
dissolved in 1/2 cup of water
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3 tablespoons soy sauce, tamari
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½ teaspoon black pepper
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2 tablespoons prepared mustard
gray poupon
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Garnish
3 each scallions, spring or green onions
chopped
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1 tablespoon cilantro
chopped
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Ingredients

Amount Measure Ingredient Features
3E+1 ml vegetable oil
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907.2 g tofu
cubed
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226.8 g mushrooms, button
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3E+1 ml vegetable oil
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118 ml all-purpose flour
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2 each vegetable stock cubes
dissolved in 1/2 cup of water
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45 ml soy sauce, tamari
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2.5 ml black pepper
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3E+1 ml prepared mustard
gray poupon
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Garnish
3 each scallions, spring or green onions
chopped
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15 ml cilantro
chopped
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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 35357% 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?
 

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