Well then, do you have some tofu left even after after my latest two recipes, Tofu Gnocchi Bowl and Crunchy Tofu? Here’s some good news for you. There’s more to come as I ADORE tofu and its variety. How about some ‘germanised’ tofu with lovely fried vegetables in a mustard sauce? And don’t forget the potato croquettes that I found in the depths of my freezer. That day I was really desperate to get some carbs as I was craving them so badly! Those croquettes came to my rescue and I don’t regret anything. The tofu and the veggies however make a great dish just for themselves and should satisfy you fully even without the fried carbs of doom.
The vegetables I used for this dish were some mini pak choi’s that were left from the spinach pak choi salad and a red and yellow pepper that I saved from the trash, as they both had little dents in them and couldn’t be sold to customers in the market anymore. So I took care of them *hugs*
The combination of mustard sauce and tofu might sound weird in the beginning but as I love mustard very much I simply had to try this combination and I was not disappointed. The dish is again topped with black sesame and some roasted pine seeds. You don’t want to go without those healthy fats nuts and seeds offer you. And you also don’t want to miss the taste of course. So here’s how you do it:
