2 Tablespoons water
4 ounces (approximately) firm tofu, cubed
3 slices yellow onion, diced
2 cloves garlic, minced
2 mushrooms, sliced
2 Tablespoons olive oil
1 heaped teaspoon brown mustard
1 healthy Tablespoon white miso (could substitute soy sauce)
A couple of sprinkles of garam masala
2 Tablespoons cilantro, finely chopped
¼ teaspoon dried tarragon
Freshly ground black pepper
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.