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tofu-and-mushroom-stroganoff

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Recipe

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

Yield : Makes 4 servings
Prep Time : 15 mins
Cooking Time : 20 mins

Ingredients

  • 2 tbsp vegetable oil
  • 12 oz (350g) firm tofu, cut into strips
  • 1 red onion, thinly sliced
  • 2 red bell peppers, seeded and sliced
  • 9 oz (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 creme fraiche or sour cream
  • Salt and freshly ground black pepper
  • 2 tbsp finely chopped chives
  • Boiled rice, to serve

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 créme fraîche and season with salt and pepper. Sprinkle with chives and serve with hot, with boiled rice.

Notes

Using sour cream:

If using sour cream instead of creme fraiche, do not let the sauce boil.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and does not include boiled rice, for serving.

401kcal (20%)
571mg (24%)
19g
5g
30g (47%)
0g
9g (45%)
12g
7g
30mg (10%)
8g
20g
88mg
783mg
121mcg RAE (4%)
55mg (92%)
686mg (69%)
3mg (19%)
 

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