Recipe: Tofu & Mushroom Stroganoff

Tofu is an under-rated food. It’s low in fat, high in protein and generally pretty healthy (although the high salt content in your Miso soup can undermine this somewhat). It’s also not a foodstuff that I cook with very often, although I do enjoy it when I eat out at Japanese restaurants.

So, when I invited a friend over who doesn’t eat a lot of meat but loves Japanese food and mushrooms, I saw an opportunity for experimentation.

Serves 2, with leftovers

250g Tofu
1 medium Onion (chopped)
2 cloves of Garlic (chopped or crushed)
200g Mushrooms
1 tspn Dill (fresh or dried)
150ml sour cream/Crème fraîche
Soy Sauce

Handful of dried mushrooms


1. Heat a spoonful of oil in a large frying pan.

2. Drain the tofu and cut into bite size peices. Fry the tofu in the oil until it is light brown.

3. Remove the tofu from the frying pan and place on a kitchen paper or similar. Add the onion to the pan and fry until tender.

4. Add the mushrooms, garlic and soy sauce to the pan and cook for a few minutes.
Note: The amount of soy sauce used is dependant on taste. I used quite a lot and it gave the dish a rather dominant smoky taste, which overpowered the mushrooms. If you like that, use a lot, if you don’t just just use a few dashes.
For a stronger mushroom taste follow the instructions on the packet and add them at this stage.

5. Add the sour cream or crème fraîche, dill. If you prefer a creamier sauce, increase the amount of cream added.

6. Return the tofu to the pan and cook until the tofu is heated throughout.

Serve with noodles or flat ribbon pasta such as Linguine or Fettucinne.

Total cooking time is in the region of half an hour, or less. It’s quick, easy and tastes dammed good.

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