TOFU STROGANOFF
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.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Mushroom Recipes
Time 40m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 487 calories, Carbohydrate 53.2 g, Cholesterol 11.7 mg, Fat 18.5 g, Fiber 7.2 g, Protein 19.5 g, SaturatedFat 4.6 g, Sodium 617.7 mg, Sugar 6 g
TOFU STROGANOFF ON WILD RICE
Tofu stroganoff served over wild rice - a flavorful family dinner! Perfect if you love Asian-inspired cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 16
Steps:
- In 3-quart saucepan, heat wild rice and water to boiling; reduce heat to low. Cover; simmer 40 to 50 minutes.
- Meanwhile, in blender or food processor, place 1 package of tofu, the sour cream, tomato paste, garlic, 1 teaspoon soy sauce, the salt and red pepper. Cover; blend on high 1 to 2 minutes, stopping blender frequently to scrape sides, until smooth; set aside.
- Cut remaining package of tofu into 1-inch cubes. In 12-inch skillet, heat oil over medium heat. Cook cubed tofu in oil about 10 minutes, stirring occasionally, until tofu starts to turn light golden brown; remove from skillet and set aside.
- Add butter to skillet. Cook onions in butter 4 to 5 minutes, stirring occasionally, until softened. Stir in 2 tablespoons soy sauce and the mushrooms. Cook 3 to 4 minutes, stirring occasionally, until mushrooms are tender.
- Stir tofu cubes and sauce into mushroom mixture. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Serve over wild rice. Sprinkle with parsley and pepper.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 10 mg, Fiber 5 g, Protein 21 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g
TOFU STIR-FRY WITH FRIED RICE
Provided by Danny Boome
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place wok over medium heat. Add 2 tablespoons sesame oil once hot add marinated tofu and cook for 2 minutes, then add mushrooms, carrots, bok choy, yellow pepper and scallions. Stir-fry vegetables quickly then add the soy sauce and oyster sauce. Stir well. Within 5 minutes stir-fry should be cooked. Once satisfied with texture place mixture on a serving plate. In the same wok add the remaining tablespoon of oil and add the lightly beaten eggs. Scramble the eggs then add the cooked rice. Stir and fry. Serve with tofu vegetable mixture.
- In a medium bowl add tofu, red chili flakes, soy sauce and rice wine vinegar. Stir making sure tofu is covered. Let tofu sit for 10 minutes.
- In medium saucepan add 2 cups water and salt, bring to a boil add rice and cover. Lower heat and cook for about 20 minutes.
Nutrition Facts : Calories 464 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 106 milligrams, Sodium 1154 milligrams, Carbohydrate 58 grams, Fiber 7 grams, Protein 19 grams, Sugar 8 grams
MUSHROOM STROGANOFF WITH WILD RICE
Make and share this Mushroom Stroganoff With Wild Rice recipe from Food.com.
Provided by fruitcake2013
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a deep frying pan on a medium heat and add the oil. Once hot, add the onion and cook the onion gently for 5-7 minutes or until soft.
- Add the garlic to the pan and continue to cook for two minutes then add the sliced mushrooms. Continue to cook gently for a 5-6 minutes, or until the mushrooms are tender and golden-brown.
- Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for five minutes while you cook the rice.
- Cook the rice according to the packet instructions in a separate saucepan until tender.
- Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together.
- Taste and add salt and pepper as needed.
- Serve the mushroom stroganoff with the rice and the remaining wedges of lemon on the side.
- This goes well with a side serving of Broccoli.
Nutrition Facts : Calories 1017, Fat 25.5, SaturatedFat 11.1, Cholesterol 43.7, Sodium 86, Carbohydrate 175.7, Fiber 5.8, Sugar 7.3, Protein 22.1
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