Tofu Mushroom Curry in a Ginger Mustard Sauce

Ingredients

• 8 oz white mushrooms (sliced)
• 2 inch piece of ginger (grated)
• 1 package firm tofu (cubed)
• 1 red bell pepper (diced)
• 2 Tbls corn starch
• 1 cup water
• 1 Tbls dijon mustard
• 1 tsp soy sauce (low sodium variety)
• 1/4 tsp ground pepper
• 1/4 tsp red chile flakes
• 1/8 tsp salt
• 1 tsp sesame seeds
• 1 Tbls honey (or sweetener of choice)

Instructions

1. 1

   Combine the corn starch and water. Whisk until there's no lumps remaining. Add mustard, soy sauce, salt, pepper, and chile flakes. Whisk thoroughly and set aside.

2. 2

   Heat the honey in a non-stick pan until it liquifies. Add in sesame seeds and stir until bubbly.

3. 3

   Add in chopped red bell pepper and saute over medium high heat until softened

4. 4

   Add in grated ginger and saute until softened and aromatic

5. 5

   Add in mushrooms and cook for a couple of minutes until softened

6. 6

   Stir in tofu and cook for a minute to combine

7. 7

   Slowly stir in sauce and cook over medium low heat until thickened.