In this healthy tofu recipe, seared strips of tofu stand in for meat for a vegetarian version of beef stroganoff. We make the sauce rich and savory with mushroom broth and a touch of sherry, and keep the fat in check with reduced-fat sour cream.
Active Time: 40 minutes |
Total Time: 40 minutes
10 ounces baby bella or button mushrooms, quartered
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
3 tablespoons all-purpose flour
2 cups mushroom or vegetable broth
1/2 cup reduced-fat sour cream
Cut tofu block in half crosswise. Cut each piece in thirds horizontally, then cut each stack crosswise again into 6 pieces. (You will have 36 strips, 2 inches by 1/2 inch.) Pat the tofu dry with paper towels and sprinkle on all sides with paprika and 1/4 teaspoon each salt and white pepper.
Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain and keep covered.
Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook the tofu in a single layer, gently stirring every few minutes, until golden brown on all sides, 7 to 9 minutes total. Add 2 tablespoons sherry and cook, stirring, until evaporated, 30 seconds to 1 minute. Transfer the tofu to a plate with a slotted spoon.
Add the remaining 1 tablespoon oil to the pan. Add onion, mushrooms, thyme and the remaining 1/4 teaspoon each salt and white pepper; cook, stirring frequently, until the mushrooms release their liquid and start to brown, 6 to 8 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Stir in broth and the remaining 3 tablespoons sherry; bring to a simmer. Cook, stirring, until thickened, 3 to 5 minutes more. Stir the tofu into the sauce. Remove from heat and stir in sour cream. Serve the tofu stroganoff over the noodles.
Per serving :
19 g Fat;
5 g Sat;
10 g Mono;
12 mg Cholesterol;
53 g Carbohydrates;
20 g Protein;
7 g Fiber;
618 mg Sodium;
572 mg Potassium