In a small bowl, combine together the cornflour and a cup of water. Stir well until it the corn flour is dissolved. Add in the soy sauce, the dijon mustard sauce, pounded black pepper, salt and red chilli flakes. Stir well and keep this aside.

Heat the oil in a wok or skillet over medium-high heat. Add in the sesame seeds and honey. Sauté the seeds in the honey until it begins to bubble. Add in the red bell peppers and the grated ginger. Saute for a couple of minutes on high heat.

Next, add in the quartered mushrooms and sauté for a couple of minutes on high heat until the mushrooms are lightly tender.

Stir in the tofu and the prepared sauce and allow the mixture to simmer in the sauce until the sauce is thickened. You can add in additional water if you would like the curry to be more saucier. Check for the salt and spice levels and adjust according to taste.

Once done, you can stir in some coriander leaves or spring onion leaves as a garnish.

Serve the Tofu and Mushroom Curry with a hot bowl of steamed jasmine rice for dinner or parties.