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tofu mushroom curry

Tofu Mushroom Curry in a Ginger Mustard Sauce

  • Author: Chuck Underwood
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Cuisine: Indian


This Mushrooms Tofu Curry in a Ginger Mustard Sauce is a 1 pot dish that comes together in 30 minutes or less. Serve over rice for a quick & easy dinner.


  • 8 oz white mushrooms (sliced)
  • 2 inch piece of ginger (grated)
  • 1 package firm tofu (cubed)
  • 1 red bell pepper (diced)
  • 2 Tbls corn starch
  • 1 cup water
  • 1 Tbls dijon mustard
  • 1 tsp soy sauce (low sodium variety)
  • 1/4 tsp ground pepper
  • 1/4 tsp red chile flakes
  • 1/8 tsp salt
  • 1 tsp sesame seeds
  • 1 Tbls honey (or sweetener of choice)


  1. Combine the corn starch and water. Whisk until there's no lumps remaining. Add mustard, soy sauce, salt, pepper, and chile flakes. Whisk thoroughly and set aside.
  2. Heat the honey in a non-stick pan until it liquifies. Add in sesame seeds and stir until bubbly.
  3. Add in chopped red bell pepper and saute over medium high heat until softened
  4. Add in grated ginger and saute until softened and aromatic
  5. Add in mushrooms and cook for a couple of minutes until softened
  6. Stir in tofu and cook for a minute to combine
  7. Slowly stir in sauce and cook over medium low heat until thickened.


Serve over rice or noodles. Garnish with sliced green onions.