Tofu & Mushrooms in Mustard Sauce

Pan-fried tofu and sautéed mushrooms get braised together in a savory mustard gravy that’s part Asian, part French, and entirely satisfying. The Dijon mustard (Grey Poupon) and soy sauce in the same sauce sounds unusual, but the combination creates a rich, tangy depth that coats every cube.

Frying the tofu first is the step that makes this dish. The cubes develop a golden, slightly crispy exterior that holds its texture even after simmering in the sauce. Without that initial fry, the tofu would turn soft and bland. The mushrooms get a quick sauté in the same wok for a bit of color and concentrated flavor before the sauce goes in.

The sauce itself is a roux: oil and flour cooked together, then thinned with dissolved vegetable bouillon, soy sauce, pepper, and mustard. Fifteen minutes of covered simmering on very low heat lets the tofu absorb the gravy’s flavor while the sauce thickens to a clingy consistency.

Garnish with chopped scallions and cilantro for brightness.

Kitchen Tips

• Use firm or extra-firm tofu and press it well before cubing. Waterlogged tofu won’t fry properly
• Fry the tofu in batches so the pieces aren’t crowded. Crowding drops the oil temperature and steams instead of frying
• Stir the flour into the oil smoothly to avoid lumps in the sauce
• Serve over steamed rice or noodles to soak up the mustard gravy

Variations

• Add sliced bell peppers or snap peas with the mushrooms for extra vegetables
• Use Dijon with whole grain mustard for a more textured sauce
• Swap button mushrooms for cremini or shiitake for a deeper, earthier flavor