Mustard Tofu

Silky yet firm tofu cubes coated in a smooth sauce with a gentle mustard kick. A sharp contrast between mild soy and pungent mustard that wakes up the palate.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 254
• Protein: 17 g
• Carbs: 9 g
• Fat: 17 g

Ingredients

• 400 g firm tofu ( cubed )
• 2 piece Garlic ( finely minced )
• 1 tsp Ginger ground
• 2 tbsp Mustard
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp White sugar
• 2 tbsp Peanut oil
• 100 ml Mineral water
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 15 g Fresh ginger ( finely minced )
• 1 tbsp Chinkiang black vinegar

Instructions

1. Tofu preparation

   Pat the tofu dry with a clean cloth to remove excess moisture. Cut it into regular 2 cm cubes. They should be neat for a nice presentation.

2. Searing the aromatics

   Heat the peanut oil in a wok or large skillet. Add the garlic, finely minced fresh ginger, and ground ginger. As soon as the aroma fills the kitchen without the garlic browning, move to the next step.

3. Binding the sauce

   Mix the mustard, soy sauce, rice wine, Chinese black vinegar, sugar, and mineral water. Pour this mixture into the wok. Bring to a boil until the liquid begins to thicken slightly.

4. Final glazing

   Gently add the tofu cubes. Stir carefully so as not to break them. The sauce should reduce and coat each piece with a glossy glaze. Finish with the green onion.

Chef's tips

• Don't over-stir the tofu once in the sauce; it's fragile and should remain in clean cubes.
• If the sauce reduces too quickly, add a splash of water to maintain the glossy, coating consistency.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water.