Description
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.
Ingredients
Scale
- 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)
Instructions
- 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.
- Heat the honey in a non-stick pan until it liquifies. Add in sesame seeds and stir until bubbly.
- Add in chopped red bell pepper and saute over medium high heat until softened
- Add in grated ginger and saute until softened and aromatic
- Add in mushrooms and cook for a couple of minutes until softened
- Stir in tofu and cook for a minute to combine
- Slowly stir in sauce and cook over medium low heat until thickened.
Notes
Serve over rice or noodles. Garnish with sliced green onions.