I’m going to put this out there; I didn’t really like my first attempt at Stroganoff. However, Ben’s response to this effort was a great deal more positive, so I have decided to include it and you can come to your own conclusions. Having recently discovered the big wide world of meat substitutes I was eager to try cooking with tofu. I stumbled across this recipe whilst flicking through some of my parents cookbooks over Christmas, I always have leftover mushrooms in the fridge that need using up and thought this would be the perfect solution to that problem. The recipe was simple enough; you just need to remember to marinate the tofu for a few hours before. I substituted Tamari (a strong type of soy sauce) for regular soy sauce, as my local shop is very limited, and also used dried tarragon instead of fresh. I think my main criticism was that I found the flavours all very overpowering, the red wine was particularly prominent, and the meal was very heavy. However, this is exactly what appealed to Ben about the recipe so I shan’t right it off completely, but just warn you in advance.
From Cranks Fast Food
200ml red wine
2 tbsp tamari
275g firm tofu, cut into 2 cm cubes
3 tbsp groundnut oil
1 chopped onion
5 chopped garlic cloves
200g chestnut mushrooms, whole
120ml double cream
- Combine the wine, Tamari and three tablespoons of water into a dish and add the tofu. Marinate.
- Heat 1 tablespoon of oil into a heavy bottomed pan and fry the onion and garlic until golden. Add the mushrooms and sauté for around 5 minutes.
- In another pan, heat the remaining oil and sauté the tofu with a little of the marinade, turning to make it golden on all sides.
- Add cream and half a tarragon sprig (or 2 tsp dried tarragon) to the mushrooms, bring to the boil, reduce and simmer for a minute. Add the remaining marinade to the mushrooms and simmer until the sauce is creamy.
- Add the tofu and remaining tarragon (if using fresh) to the mushrooms, season and serve with rice.
Culinary Know How: FRESHER
Budget: UNDER £10
Kitchen Requirements: TWO PANS, LARGE BOWL