Tofu & mushrooms in mustard sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 2 | pounds | Tofu, cubed |
| ½ | pounds | Button mushrooms |
| 2 | tablespoons | Vegetable oil |
| ½ | cup | Flour |
| 3 | eaches | Green onions, chopped |
| 2 | eaches | Vegetable bouillon cubes dissolved in 1/2 c water |
| 3 | tablespoons | Soy sauce |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Gray poupon mustard |
| 1 | tablespoon | Cilantro leaves, chopped |
Directions
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.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" Submitted By MARK SATTERLY On 10-19-94