Tofu and Mushroom Stroganoff
This recipe gives the traditional stroganoff a tasty vegetarian twist by substituting tofu chunks for the meat.
Preparation Time15 min
Cooking Time20 min
Cooking MethodSauteeing, Stir-frying
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe CourseMain Course
Dietary ConsiderationHealthy, Vegetarian
Taste and TextureSavory, Umami
- 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
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.
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.
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.
Stir in the créme fraîche and season with salt and pepper. Sprinkle with chives and serve with hot, with boiled rice.
Using sour cream: If using sour cream instead of creme fraiche, do not let the sauce boil.
2008 Dorling Kindersley