Tofu and Mushrooms in Mustard Sauce
Very quick and easy!
4 tablespoon vegetable oil
2 pound extra firm tofu, cubed
1/2 pound button mushrooms, sliced
1/2 cup flour
2 vegetable bouillon cubes, dissolved in 1/2 cup water
3 tablespoon soy sauce
1/2 teaspoon pepper
2 tablespoon spicy mustard (horseradish mustard is the best, or you can use something like Gray
Garnish with chopped green onions and chopped fresh cilantro leaves
In a wok, heat 2 tb oil to medium hot, add the tofu & fry until they change color. Remove the tofu & lightly saute the mushrooms. Remove & add the rest of the oil. Blend in the flour, dissolved bouillon, soy sauce, pepper & mustard.
The flour can get clumpy sometimes, and you can always add a bit more soy sauce and mustard to smooth it out. But be careful! The liquid from the mushrooms and tofu when put back in could make the sauce too watery. Put tofu & mushroms back in the wok, cover & cook over VERY low heat for 15 minutes. Stir occassionally. Garnish & serve over rice.