Tofu Mushrooms in Ginger Mustard Sauce | Quick One Dish Dinner by Archana's Kitchen
Описание:
Recipe Link: http://www.archanaskitchen.com/world-...
The recipe of Tofu and Mushrooms in a Ginger Mustard sauce makes a super quick weeknight dinner. In this recipe the tofu and mushrooms are sautéed and are mildly spiced with mustard and soy sauce and flavoured with lots of ginger and sesame.
Ingredients to make the Tofu Mushroom Curry in Ginger Mustard Sauce
8 to 10 button mushrooms, quartered
2 inch piece of ginger, grated
1 large red bell pepper, finely chopped
1 package firm tofu, cut into 1 inch cubes
2 tablespoons corn flour
1 teaspoon soy sauce
1 tablespoon or more dijon mustard
a teaspoon of black pepper coarsely pounded
salt to taste
red pepper flakes
1 teaspoon of sesame seeds
a tablespoon of honey
sesame oil or regular oil for cooking
Method
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.
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 Mushroom Curry in Ginger Mustard Sauce along with some steamed rice for a protein rich dinner.
You'll Need:Recipe Link: http://www.archanaskitchen.com/world-...
The recipe of Tofu and Mushrooms in a Ginger Mustard sauce makes a super quick weeknight dinner. In this recipe the tofu and mushrooms are sautéed and are mildly spiced with mustard and soy sauce and flavoured with lots of ginger and sesame.
Ingredients to make the Tofu Mushroom Curry in Ginger Mustard Sauce
8 to 10 button mushrooms, quartered
2 inch piece of ginger, grated
1 large red bell pepper, finely chopped
1 package firm tofu, cut into 1 inch cubes
2 tablespoons corn flour
1 teaspoon soy sauce
1 tablespoon or more dijon mustard
a teaspoon of black pepper coarsely pounded
salt to taste
red pepper flakes
1 teaspoon of sesame seeds
a tablespoon of honey
sesame oil or regular oil for cooking
Method
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.
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 Mushroom Curry in Ginger Mustard Sauce along with some steamed rice for a protein rich dinner.
2 pounds ground turkey or beef
1 medium onion, chopped
2 (14 1/2 ounce) cans diced tomatoes, undrained
3 cups frozen peas
2/3 cup catsup
1/4 cup chopped fresh parsley
2 tablespoons all-purpose flour
2 teaspoons beef bouillon granules
2 teaspoons dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
6 cups hot mashed potatoes
(prepared with milk and butter)
2 eggs
Procedures : In a saucepan over medium heat, brown the beef or turkey and onion; drain. Add the next nine ingredients; mix well. Bring to a boil; cook and stir for 2 minutes. Pour into a ungreased shallow 3-quart baking dish.
Combine potatoes and eggs; mix well. Drop by 1/2 cupsful onto beef mixture. Bake, uncovered, at 350 degrees F for 35 to 40 minutes or until bubbly and potatoes are lightly browned.
Yields 12 servings
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