Tofu in mushroom cream sauce
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Tofu in mushroom cream sauce
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Last updated 6/12/2012 1:26:51 AM. Recipe ID 61481. Report a problem with this recipe.
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      Title: Tofu in mushroom cream sauce
 Categories: Main dish
      Yield: 1 Servings
      1 ea 10-12 ounce block of tofu
      2 c  Vegetable broth
      1 ea Wheat flour
      1 tb Soy oil
      1 tb Soy oil (olive oil or corn
           -oil will change the
    1/4 c  Water
     10 oz Of mushrooms, chopped
      1 bn Green onions, ends
           -discarded and chopped to
           -about 1 inch
    1/2 ts Salt
      1    Clove garlic
           -a handful of chopped fresh
           -parsley leaves
           -lots of freshly ground
           -pepper to taste
    1/2 c  White wine
      1 c  Soymilk
      1 tb Cornstarch
  A couple of days before you will cook this, put a block of tofu in the
  freezer in a freezer container.
  About 24 hours before you cook, take the tofu out of the freezer.
  Pour the vegetable broth over it, and put it in the refridgerator to
  marinate. Once the tofu has thawed, cut it into slices and return to
  the marinade for at least a few more hours.
  When you are ready to cook, heat the oil in a saucepan. Take the
  slices of tofu out of the marinade and dredge in wheat flour. Then
  fry until golden brown, turn and fry the other side. Place on a dish
  and set aside.
  In the same saucepan, add more oil and the water. Add the mushrooms,
  green onions, garlic, parsley, salt and pepper and saute until the
  mushrooms are soft.
  Mix the wine, soymilk, and cornstarch together until there are no
  lumps. Add to the saucepan and stir until mixture thickens. Then
  carefully place the tofu slices back in the saucepan. Cover, reduce
  the heat, and simmer about a minute.
  Serve the tofu slices with the mushroom mixture on top. Serve with a
  steamed green vegetable, such as asparagus, and a french-style bread.
  From: Jim Porter
                      Date: 05-13-93

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Recipe ID 61481 (Apr 03, 2005)

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