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TOFU STROGANOFF 2 Tbsp. oil or part oil, part butter 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 cornstarch 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |