xpost: tofu mushroom stroganoff

[Guest guest]

for those who want to eat more or try tofu, stroganoff seems a natural --

substituting tofu for meat. " To-fu-eeew! " bob ate this and liked it. but we

both wondered about the sour cream.... see the review for some tips to improve

the flavor. picture of the dish on my webpage

 

 

* Exported from MasterCook *

 

Tofu Stroganoff with Mushrooms Bowl Food

 

Recipe By :Hanneman (Ed.), Riverside, CA 2003-01-25

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian {Posted}

{Rated}

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons all-purpose flour

1 tablespoon paprika

salt and black pepper

1 pound firm tofu (not silken) -- 1/2-inch cubes

1 tablespoon polyunsaturated oil -- (soybean)

2 teaspoons tomato paste

1/4 cup dry sherry -- divided

2 cups vegetable stock -- divided

12 each pearl onions -- chopped

1 garlic clove -- crushed

2 1/2 cups mushrooms -- 1/2-inch slices

3 tablespoons sour cream -- measure into heat-proof dish

sour cream -- extra to garnish

2 tablespoons chopped chives

paprika -- for garnish

2 cups egg noodles, yolk-free

or steamed rice

 

1. Combine the flour and paprika in a plastic bag and season well. Add drained

tofu and shake to coat.

 

2. Heat the oil in a frying pan. Add the tofu and cook over medium heat for 4

minutes or until golden. Add the tomato paste and cook for another minute. Add

half the sherry, cook for 30 seconds, then transfer the tofu to a bowl. Keep any

remaining flour in the pan.

 

3. Pour 1 cup of the stock into the pan and bring to a boil. Add the onions,

garlic and mushrooms, reduce the heat to medium, and simmer, covered, for 10

minutes. Return the tofu to the pan with the remaining Sherry and stock. Season

to taste. Return to a boil, reduce the heat and simmer for 5 minutes or until

heated through and the sauce has thickened.

 

4. Remove the pan from the heat and stir a little sauce into the sour cream

until smooth and of pouring consistency; add to the pan. Add the tofu. Stir

gently to combine. Serve immediately with or on top of noodles (or rice);

garnish with a dollop of extra sour cream and sprinkle with chopped chives

and/or paprika.

 

 

REVIEW 2003-01-25: Half recipe (7 oz tofu azumaya) Ten minutes was the right

amount of time to cook the mushrooms: still firm but cooked sweet. We enjoyed

the dish but found it a bit cloying. The other flavors were not strong enough to

balance or compete with the tofuand sour cream. We rated it an 8 on a 10-scale.

Sour cream and tofu do nothing for each other. Yogurt might have tasted better

but only if the yogurt were full fat and creamy; not lowfat and sour. The tofu

was drained; cubed; dusted. It needed more time with the mushrooms to borrow

their flavor. Could toss the cooked tofu cubes with a bit of mushroom soup base.

Also: large portions. A half recipe could feed 3.

 

 

Source:

" Bowl Food, Edited (Laurel Glen Little Food Series) "

S(Archive):

" http://home.earthlink.net/~kitpath/ "

Copyright:

" Laurel Glen 2002 ISBN 157145831X "

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

 

Per Serving (excluding unknown items): 428 Calories; 14g Fat (29.1% calories

from fat); 20g Protein; 56g Carbohydrate; 8g Dietary Fiber; 6mg Cholesterol;

1460mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 1/2

Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 3287 0 0 0 0 0 0 0 0 0 0 0 0 2130706543

 

 

 

 

 

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