Yield: 6 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
2 pounds | Tofu, cubed |
½ pounds | Button mushrooms |
2 tablespoons | Vegetable oil |
½ cup | Flour |
2 \N | Vegetable bouillon cubes dissolved in 1/2 c water |
3 tablespoons | Soy sauce |
½ teaspoon | Pepper |
2 tablespoons | Gray poupon mustard |
3 \N | Green onions, chopped |
1 tablespoon | Cilantro leaves, chopped |
GARNISH
In a wok, heat 2 tb oil to medium hot, add the tofu & fry until they change colour. Remove the tofu & lightly saute the mushrooms. Remove & add the rest of the oil. Blend in the flour, dissolved bouillon, soy sauce, pepper & mustard. Put tofu & mushroms back in the wok, cover & cook over very low heat for 15 minutes. Garnish & serve.