Tofu And Mushrooms In Mustard Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Thai | Main dish, Thai, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | T | Vegetable oil |
| 2 | lb | Tofu, cubed |
| 1/2 | lb | Button mushrooms |
| 2 | T | Vegetable oil |
| 1/2 | c | Flour |
| 2 | Vegetable bouillon cubes | |
| dissolved in 1/2 c water | ||
| 3 | T | Soy sauce |
| 1/2 | t | Pepper |
| 2 | T | Gray poupon mustard |
| 3 | Green onions, chopped | |
| 1 | T | Cilantro leaves, chopped |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 265
Calories From Fat: 157
Total Fat: 18.3g
Cholesterol: 0mg
Sodium: 280.2mg
Potassium: 245.9mg
Carbohydrates: 12.2g
Fiber: 1.2g
Sugar: 1g
Protein: 16.6g