RCI-VG.004.1359.001
Stroganoff Tofu
Stroganoff Tofu from the Recidemia collection
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Press the firm tofu between paper towels or a clean cloth for at least 10 minutes to remove excess moisture, then cut it into bite-sized cubes.
10 minutes
2
Melt butter in a large skillet over medium-high heat, then add the tofu cubes and cook until golden brown on all sides, turning occasionally.
8 minutes
3
Remove the browned tofu from the skillet and set aside. In the same skillet, add a little more butter if needed and sauté the diced onion until softened and translucent.
5 minutes
4
Add the sliced mushrooms to the onions and cook, stirring occasionally, until the mushrooms have released their liquid and are nicely browned.
6 minutes
5
Deglaze the pan with the cooking sherry, scraping up any browned bits from the bottom, and let it reduce by half.
2 minutes
6
Stir in the tamari soy sauce, then reduce the heat to low and fold in the sour cream until a smooth, creamy sauce forms. Season with salt and pepper to taste.
3 minutes
7
Return the browned tofu to the skillet and gently stir to coat it evenly with the sauce, allowing everything to heat through together.
3 minutes
8
Remove from heat and garnish generously with freshly chopped chives before serving over egg noodles, rice, or your preferred base.