AWC - Tofu Stroganoff

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* Exported from MasterCook *

 

Tofu Stroganoff

 

Recipe By : American Wholefoods Cuisine

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons oil -- or part oil, part

--butter

1 onion -- cut in thin crescent

1/8 teaspoon cayenne -- or more

1/2 pound mushrooms -- cut in halves or qtr

3 tablespoons sherry

1 pound tofu -- cut in 1/2-1- " cubes

1/2 teaspoon salt

1/2 tablespoon arrowroot -- or cornstarch

3/4 cup yogurt

1/4 cup sour cream

1/2 cup minced parsley

3/4 pound noodles

 

Let yogurt and sour cream stand at room temperature to remove chill. Bring

water to a boil for noodles and cook at the same time as the stroganoff.

 

Heat fat in a a 3-quart pot and saute onion until limp, 3 to 5 minutes. Add

cayenne and cook briefly. Add mushrooms and 1 tablespoon sherry, cover and cook

for 5 minutes until quite liquid.

 

Add tofu and salt, mix gently, cover, and cook a few minutes to heat through.

If dinner will not be served within the next 10 minutes, remove from heat at

this point and wait to proceed with the rest of the recipe until just before

serving.

 

Make a paste of the starch and remaining 1 tablespoon sherry. Stir into the hot

tofu mixture and cook over low heat until it becomes quite thick.

 

Remove from heat and stir in the yogurt and sour cream. Place back on very low

heat and stir to warm through. Do not boil.

 

Garnish with parsley and serve over hot noodles.

 

Note: Fresh chopped parsley is essential as a garnish, for without it this dish

is very white. If smoked tofu is available, use it for a stroganoff with a

rich, meaty taste.

 

Menu Suggestions: The mild flavor of the stroganoff is best set off by a

well-seasoned salad or vegetable accompaniment.

 

KES 4/30/00

 

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