Sunday, February 26, 2012

Tofu and mushroom stroganoff
This recipe gives the traditional stroganoff a tasty vegetarian twist
by substituting tofu chunks for the meat.
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
1⁄3 cup vegetable stock
2 tbsp smooth peanut butter
2 tbsp tomato paste
2 tsp cornstarch
cup crème fraîche 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 asimmer. 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 crème fraîche and season with salt and pepper. Sprinkle with chives and serve hot with boiled rice.

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