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Tofu and Mushroom Stroganoff

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Categories: Entertaining, Kids' Favorites, Quick to fix, Vegetarian
Type: Main Dishes

This recipe gives the traditional stroganoff a tasty vegetarian twist by substituting tofu chunks for the meat.

Prep Time: prep 15 mins

Cooking Time: cook 20 mins

Serves: makes 4 servings

Ingredients:

  • 2 tbsp vegetable oil
  • 12oz ( 350g) firm tofu, cut into strips
  • 1 red onion, thinly sliced
  • 2 red bell peppers, seeded and sliced
  • 9oz ( 250g) mixed mushrooms, quartered or sliced
  • 2 garlic cloves, minced
  • 2 / 3 cup vegetable stock
  • 2 tbsp smooth peanut butter
  • 2 tbsp tomato paste
  • 2 tsp cornstarch
  • 1 cup crème fraîche or sour cream
  • salt and freshly ground black pepper
  • 2 tbsp finely chopped chives
  • boiled rice, to serve
Tofu and Mushroom Stroganoff photo

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Directions:

  1. Heat 1 tbsp of the oil in a large frying pan or wok over medium-high heat. Stir-fry the tofu until golden. Transfer to a plate.
  2. Add the remaining 1 tbsp oil to the pan and reduce the heat to medium. Add the onions, peppers, and mushrooms and cook, stirring often, about 5 minutes, or until softened. Stir in the garlic and cook 1 minute more.
  3. Stir in the stock, peanut butter, and tomato paste. Return the tofu to the pan and bring to a simmer. Cook to blend the flavors, about 3 minutes. Dissolve the cornstarch in 2 tbsp cold water and stir into the simmering liquid. Cook about 1 minute, until thickened.
  4. Stir in the crème fraîche and season with salt and pepper. Sprinkle with chives and serve with hot, with boiled rice.
Tips:
  • prep 15 mins; cook 20 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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