Saturday, 31 January 2009

Tofu and mushroom stroganoff

The weather was lovely today - there was barely a raindrop. But we decided to give the allotment a miss today, and go tomorrow. Instead we visited The Dogs Trust in Uddingston. We have been thinking a while about giving a dog a home. Other than sponsoring Blagger with the Dogs Trust a few years ago, I have no experience of keeping a dog, but would so much love one. But I do have to be realistic about this commitment and the responsibility this would entail. So the thinking continues.

We registered our interest with the Dogs Trust, and came back home eyeing the space where the dogs bed would be if we did decide to go ahead.

Now onto food. We have eaten tofu and mushroom stoganoff twice this week - honest. I don't often eat tofu, but marinated this way. I find it moreish. This is actually an adaptation from Cranks Fast Food. Nadine Abensur uses red wine to marinate her tofu which does give it a more robust flavour, but I only use tamari.

It's another one of my working week standbys and takes about 30 to 40 minutes to make.

2 tablespoons of tamari or soy sauce
250g firm plain tofu, cut into 1 inch cubes
3 tablespoons of sunflower or vegetable oil
1 medium white onion, sliced thinly
4 cloves of garlic, chopped
250g chestnut mushrooms, left whole if small or sliced if you prefer
120ml double cream
200ml vegetable stock made with 1/2 teaspoon of bouillon powder
sprig of tarragon or 1 tablespoon of dried
salt and pepper to taste

Place tofu cubes in a dish and spoon over 2 tablespoons of tamari and tablespoons of veg stock. Set aside. The longer you leave it the more it will absorb.

In a pan, heat one tablespoon of oil. Add onion and garlic and fry over medium heat until soft and golden. Add mushrooms and continue to saute for about 5 minutes until cooked through.

In a frying pan, heat the remaining oil and saute the tofu. Be careful it may spit for a couple of minutes. The tofu must brown on all sides so keep turning it gently until this is done. Then remove from the heat.

Add vegetable stock and the tarragon sprig to the mushrooms, allow it to gently boil. Then turn the heat down. Add the cream and let it simmer for a few minutes until well combined with the vegetable stock.

Finally, add the fried tofu, salt and pepper to taste.

Serve with plain basmati rice.

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