Share
Main Page
Privacy Policy
Casserole Recipes
Pasta Recipes
Crockpot Recipes
Soup Recipes
Salad Recipes
Dessert Recipes
Appetizer Recipes
Sandwich Recipes
Tofu Recipes
Vegetarian Categories
Ramen Noodle Recipes
Breakfast Recipes
Tofu Stroganoff
Ingredients:

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

Directions:

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

Notes

Using sour cream:

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