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Tofu Stroganoff

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
2/3 cup vegetable stock
2 tbsp smooth peanut butter
2 tbsp tomato paste
2 tsp cornstarch
1 cup creme fraiche or sour cream
salt and freshly ground black pepper
2 tbsp finely chopped chives
boiled rice, to serve


1. 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.

2. 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.

3. Stir in the stock, peanut butter, and tomato paste. Return the tofu to the pan and bring to a simmer. 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.

4. Stir in the créme fraîche and season with salt and pepper. Sprinkle with chives and serve with hot, with boiled rice.

Makes 4 Servings


Using sour cream:

If using sour cream instead of créme fraîche, do not let the sauce boil.