Tofu Mushroom Curry in Ginger Mustard Sauce
Description:
This quick and nutritious Tofu and Mushroom Curry in Ginger Mustard Sauce is perfect for a fast weeknight dinner or an impressive dish for a gathering. In under 30 minutes, sautéed tofu and mushrooms come together in a flavorful curry made with a zesty mustard and soy sauce blend, spiced with ginger, and enhanced with sesame oil and seeds. The combination of Dijon mustard, sesame, and a touch of honey offers a unique twist to the curry, making it irresistibly delicious. Serve it alongside a bowl of steamed jasmine rice for a wholesome meal that everyone will love!
Cuisine: Asian
Course: Main Course
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Button mushrooms | 8 to 10, quartered |
| Ginger | 2-inch piece, grated |
| Red Bell Pepper (Capsicum) | 1, finely chopped |
| Tofu | 1 cup, cut into 1-inch cubes |
| Corn Flour | 2 tablespoons |
| Soy Sauce | 1 teaspoon |
| Dijon Mustard | 1 tablespoon |
| Black Pepper Powder | 1 teaspoon, coarsely pounded |
| Salt | To taste |
| Red Chilli Flakes | To taste |
| Sesame Seeds (Til Seeds) | 1 teaspoon |
| Honey | 1 tablespoon |
| Sesame (Gingelly) Oil | 1 tablespoon (or regular oil) |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
-
Prepare the sauce:
In a small bowl, whisk together the cornflour and a cup of water until the cornflour dissolves completely. Add in the soy sauce, Dijon mustard, coarsely pounded black pepper, salt, and red chilli flakes. Stir well to combine, and set aside. -
Heat the wok or skillet:
Heat the sesame oil (or your choice of cooking oil) in a wok or large skillet over medium-high heat. Once the oil is hot, add the sesame seeds and honey. Sauté them together for a couple of minutes until the honey begins to bubble and the sesame seeds lightly toast. -
Sauté the vegetables:
Add the finely chopped red bell pepper and grated ginger into the skillet. Sauté on high heat for about 2-3 minutes, stirring occasionally to prevent burning. This will allow the ginger to release its fragrance, while the bell pepper softens slightly. -
Cook the mushrooms:
Add the quartered button mushrooms to the skillet and sauté for another 2-3 minutes on high heat, until the mushrooms are tender but still hold their shape. -
Add tofu and sauce:
Stir in the cubed tofu and the prepared sauce from step 1. Allow the mixture to simmer on medium heat, stirring occasionally, until the sauce thickens and coats the tofu and mushrooms. If you’d like the curry to be more saucy, add additional water a little at a time until you reach your desired consistency. -
Final seasoning adjustments:
Taste the curry and adjust the salt and spice levels with additional salt or red chilli flakes if necessary. -
Garnish and serve:
Once the curry is cooked and the sauce has thickened, garnish with fresh coriander leaves or spring onion greens for a fresh, aromatic touch. Serve this savory Tofu and Mushroom Curry with a hot bowl of steamed jasmine rice for a complete meal.
This dish is perfect for those who crave something hearty yet light, with the earthy flavor of mushrooms complemented by the bold tang of ginger mustard sauce. Whether you’re serving it as a comforting weeknight dinner or at your next dinner party, this Tofu Mushroom Curry is sure to impress. Enjoy the bold flavors and the nutritious goodness of this easy, quick, and delicious dish!
