2 TBLSP water
4 ounces (approximately)
firm tofu, cubed
3 slices yellow onion, diced
2 cloves garlic, minced
2 mushrooms, sliced
2 TBLSP olive oil
1 heaped teaspoon brown
mustard
1 healthy TBLSP white miso
A couple of sprinkles of
garam masala (you could use curry instead)
2 TBLSP cilantro, finely
chopped
¼ teaspoon dried tarragon
Freshly ground black pepper
Salt
1.
Heat the water in
a skillet or wok, add the tofu, onions, garlic, and mushrooms, then add the
oil. Cook for 8-10 minutes over a medium heat, until onions and mushrooms are
wilted.
2.
Mix the mustard
and miso together in a small bowl and add to the tofu mixture in the pan.
3.
Stir in the garam
masala, cilantro, and tarragon, and continue cooking for 3-4 minutes until most
of the liquid in the pan has evaporated.
4.
Serve hot, with
salt and pepper over the top.
Serves
1, or two if you have bread or other side dish.
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