Tofu stroganoff

Yield: 4 servings

Measure Ingredient
10 ounces Tofu; firm, see Notes
¼ cup Miso; shiro or yellow
½ cup Water
1 Onion; chopped
2 Cloves garlic; minced
¼ cup Vegetable broth; or white wine
4 cups Mushrooms; sliced
1 tablespoon Flour
½ cup Sour cream; nonfat, or lowfat sour cream
8 ounces Noodles; no yolk, cooked as directed

Drain tofu and cut into ½ inch cubes. Mix miso* and water in a small bowl until smooth. Stir in tofu and let sit. Chop onion and mince garlic.

"Saute" in broth or wine in a large nonstick skillet until onions are transluscent, about 5 - 8 minutes. (Add water if needed to keep them from drying out.) Add mushrooms and tofu-miso mixture. Cook for a few minutes, stirring occasionally. Stir in flour and cook briefly, stirring constantly.

Stir in sour cream and heat through. Do not let it boil. Serve over cooked noodles.

*Miso is a soybean paste and can usually be found at a natural foods store, in the natural foods section of a larger grocery store, or at an oriental grocery. There are different varieties, some with stronger flavors. The lighter ones (shiro or yellow) work better here, although it doesn't really matter that much.

NOTES : I use Mori-Nu Lite tofu, firm or extra firm. 340 calories, 5 grams fat and 18 grams protein per serving (13% calories from fat) Recipe by: Jenny Herl (adapted from a supermarket flier) Posted to EAT-LF Digest by Jenny Herl <jlherl@...> on Nov 2, 1998, converted by MM_Buster v2.0l.

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