Tofu and Mushroom Curry Recipe (in Ginger Mustard Sauce)
The Tofu and Mushroom Curry in a Ginger Mustard is a super quick and nutritious recipe that you can make for dinner in less than 30 minutes. In this recipe the tofu and mushrooms are sautéed until cooked ans simmered in mildly spiced curry with mustard and soy sauce and flavoured with lots of ginger and sesame.
Serve the Tofu and Mushroom Curry with a hot bowl of steamed jasmine rice for dinner or parties.
If you are looking for more Tofu Recipes here are some :
10 M
30 M
40 M
4 Servings
Ingredients
- 8 to 10 Button mushrooms , quartered
- 2 inch Ginger , grated
- 1 Red Bell pepper (Capsicum) , finely chopped
- 1 cup Tofu , cut into 1 inch cubes
- 2 tablespoons Corn flour
- 1 teaspoon Soy sauce
- 1 tablespoon Dijon Mustard
- 1 teaspoon Black pepper powder , coarsely pounded
- Salt , to taste
- Red Chilli flakes , to taste
- 1 teaspoon Sesame seeds (Til seeds)
- 1 tablespoon Honey
- Sesame (Gingelly) Oil , or regular oil for cooking
How to make Tofu and Mushroom Curry Recipe (in Ginger Mustard Sauce)
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.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
