I don’t know where it all goes. I go to the supermarket at the weekend and spent a small fortune, get a large veg box delivered and still we seem to run out of food by Wednesday. Determined not to succumb to the kids’ wishes I hunted around the back of the fridge and in the larder and managed to find a block of tofu, just on the verge of going past the use by date, a few mushrooms and some rice.
I managed to rustle up a Tofu and Mushroom Stroganoff with rice and potatoes.
Serves 4 (ish)
Start with the rice and potatoes
enough basmati rice for 4 people – about 2 mugfuls. You could use long grain, but basmati is better
2 medium potatoes – peeled and sliced into 1/2 cm slices
Place the rice in a pan of water and bring to boil. Remove from heat and drain. Put the rice to one side. Return pan to medium heat and add a generous knob of butter. When the butter has melted line the base of the pan with the potato slices. Cut some of the slices to fill the gaps. You shouldn\’t be able to see the bottom of the pan. Add the drained rice, a splash of water and a knob of butter. Cover and leave for 30-40 minutes. the rice will steam and the potatoes will fry in the butter.
For the Stroganoff
2 tablespoons sunflower oil
250g block of firm tofu
1 onion – finely chopped
½ red pepper – finely chopped
mushrooms – I forgot to weigh these but think it was about 20 – roughly chopped or torn
1 teaspoon paprika powder
1 teaspoon vegetable bouillon powder
½ teaspoon dried thyme
284ml single cream or half cream
salt and black pepper
handful of fresh coriander – roughly chopped
Start by drying the tofu – wrap in kitchen paper of a tea towel and place a small weight on it to squeeze out some of the water. Leave for about 10 minutes then cut into 1cm cubes.
Heat the oil in a heavy based saucepan and fry the tofu until nicely browned – about 10-15 minutes. Now add the onions and peppers and fry until soft. Add the paprika, bouillon, thyme and mushrooms. Stir, then cover and cook for 10 minutes until everything is cooked. Remove from the heat and add the cream. Season to taste.
Serve with the rice and topped off with a sprinkling of chopped coriander.