225g tofu, cubed
1/2 cup and 2T unsweetened soy milk
1T corn starch
1T of cooking oil
1/2t coarse sea salt
1 scallion, minced (3″ reserved for garnish)
1T of garlic, minced
100g of cremini mushrooms,thinly sliced
1/2T of brown mustard
1t of white vinegar
1t of lemon juice
2T sesame seed butter
2T of nutritional yeast
Sea salt and black pepper to taste
Cube the tofu, toss in 2T of unsweetened soy milk and then in the corn starch until lightly coated.
In a frying pan with a lid, bring the oil to heat on medium high with the sea salt.
Add the scallion and saute for 2 minutes.
Add the garlic and saute for 1 minute.
Add the mushrooms and saute for 5 minutes.
Whisk the vinegar and the mustard.
Add to the pan and saute for 2 minutes.
Add the soy milk and deglaze the pan.
Returned to a simmer, add the tofu and stir to combine.
Whisk the sesame seed butter and lemon, add to the pan and stir to combine.
Cover, reduce heat to low, and simmer for 10 minutes, stirring frequently.
Add the nutritional yeast and stir to combine.
Season to taste and serve garnished with scallions.