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Tofu & Mushroom Stroganoff
- 1 x 250 g packet firm tofu, drained well
- 2 teaspoons finely chopped fresh ginger
- 1 tablespoon brown vinegar
- 2 tablespoons soy sauce
- 1 teaspoon dried oregano
- 1 tablespoon dried parsley
- 2 teaspoons crushed garlic
- 1 onion, sliced or chopped
- 3 kaffir lime leaves*, finely shredded
- ¼ cup water
- 500 g mushrooms, sliced
- 1 tablespoon fresh coriander
- 1 tablespoon fresh basil leaves
Place tofu, ginger, vinegar, soy sauce, oregano, parsley and 1 teaspoon garlic in a food processor and process until smooth.
Place onion, lime leaves, remaining garlic and water in a non-stick pan. Sauté for 5 minutes or until onion is transparent. Add mushrooms and sauté until all liquid is released and they collapse a little.
Add purged tofu mixture to pan, mix well and stir until heated through. Toss through coriander and basil leaves. Serve over rice or noodles.
Serves 4
Per serve: Kilojoules: 430 Calories: 103
Fat: 1.5 g Saturated fat: O, 7 g Fibre: 7.3 g
Carbohydrate: 8.7 g Protein: 13.5 g
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