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2 Tbsp. oil or part oil, part
1 onion, cut in thin crescents
generous 1/8 tsp. cayenne
1/2 lb. mushrooms, cut in
halves or quarters (about
3 c.)
1 Tbsp. sherry (optional)
1 lb. tofu, cut in 1/2 to
1-inch cubes
1/2 tsp. salt
1/2 Tbsp. arrowroot or
3/4 c. yogurt
1/4 c. sour cream
1/2 c. minced parsley
3/4 lb. noodles

Let yogurt and sour cream stand at room temperature to
remove chill. Bring water to a boil for noodles and cook at
same time as the stroganoff. Heat fat in 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 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. Serves 4.

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