| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Thai |
Main dish, Thai, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
lb |
Tofu, cubed |
| 1/2 |
lb |
Button mushrooms |
| 2 |
tb |
Vegetable oil |
| 1/2 |
c |
Flour |
| 2 |
|
Vegetable bouillon cubes dissolved in 1/2 c water |
| 3 |
tb |
Soy sauce |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Gray poupon mustard |
| 3 |
|
Green onions, chopped |
| 1 |
tb |
Cilantro leaves, chopped |
INSTRUCTIONS
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.
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