Tofu and 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 |
| 2 | Vegetable bouillon cubes dissolved in 1/2 c water | |
| 3 | tablespoons | Soy sauce |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Gray poupon mustard |
| 3 | Green onions, chopped | |
| 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.