Tofu Stroganoff

Categories: Main dishes, Tofu, Vegetarian, Very low fa
Yield: 4 servings

10 oz Tofu; firm, see Notes
1/4 c Miso; shiro or yellow
1/2 c Water
1 Onion; chopped
2 Cloves garlic; minced
1/4 c Vegetable broth; or white
-wine
4 c Mushrooms; sliced
1 tb Flour
1/2 c Sour cream; nonfat, or
-lowfat sour cream
8 oz Noodles; no yolk, cooked as
-directed

Drain tofu and cut into 1/2 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 on Nov 2, 1998,

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