KCB 5.20: Vegetarian Stroganoff
Vegetarian Stroganoff
This delicious combination of vegetables with herbs and sour cream is enhanced by the addition of tofu cubes that have been frozen and thawed. The texture of tofu changes dramatically after it has been frozen and thawed. It becomes firmer and chewy, much resembling the texture of meat. You can freeze an entire block of tofu or cut it into strips or cubes and then freeze it. If you freeze it and let it thaw naturally, you get a crumbly textured tofu, resembling Textured Vegetable Protein (TVP). If you quick-thaw the frozen tofu in boiling water, it will retain its shape. You can wring out the tofu like a sponge and season it as required. This stroganoff recipe calls for frozen, quick-thawed cubes of tofu that have been seasoned and marinated. Serve with hot noodles or rice for a complete main meal.
• TOFU FREEZING TIME: 2 days
• SEASONING AND TIME: 15 minutes
• PREPARATION & COOKING TIME: 40 minutes
• YIELD: Enough for 4 persons (when served with rice or noodles)
• SEASONING AND TIME: 15 minutes
• PREPARATION & COOKING TIME: 40 minutes
• YIELD: Enough for 4 persons (when served with rice or noodles)
• 450 g (1 pound) firm tofu cut into 2.5 cm (1-inch) cubes, placed on a plate, and frozen for 2 days
• 2 tablespoons (40 ml) vegetable oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) black pepper
• 2 tablespoons (40 ml) Japanese tamari or soy sauce
• 1/4 cup (60 ml) dry white grape juice
• 30 g (1 ounce) butter
• 3 large zucchinis, cubed
• 1 medium red or green pepper, diced
• 3 large tomatoes, blanched, peeled, and chopped
• 1 teaspoon (5 ml) dried dill
• 1 tablespoon (20 ml) sweet paprika
• 1 1/2 teaspoons (7 ml) salt
• 1 cup (250 ml) sour cream
• 2 tablespoons (40 ml) vegetable oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) black pepper
• 2 tablespoons (40 ml) Japanese tamari or soy sauce
• 1/4 cup (60 ml) dry white grape juice
• 30 g (1 ounce) butter
• 3 large zucchinis, cubed
• 1 medium red or green pepper, diced
• 3 large tomatoes, blanched, peeled, and chopped
• 1 teaspoon (5 ml) dried dill
• 1 tablespoon (20 ml) sweet paprika
• 1 1/2 teaspoons (7 ml) salt
• 1 cup (250 ml) sour cream
1. Remove the tofu from the freezer, separate the pieces from the plate by rinsing under hot water, and plunge them into boiling water. When the tofu pieces soften and float, remove them from the heat and drain them. Rinse them under cold water; then squeeze them between your palms until they're completely dry.
2. Heat the oil in a heavy frying pan over moderate heat. Sprinkle in half the asafoetida, stir momentarily, and then add half the black pepper and the dry tofu pieces. Saute for 1 minute; then add the tamari or soy sauce and grape juice, bring to the boil and simmer for another 2 minutes. Remove from the heat and allow to marinate for 15 minutes.
3. In a heavy 4-litre/quart saucepan or wok, melt the butter over moderate heat. Add the asafoetida, zucchini, and peppers, stir-frying for 2 to 3 minutes. Add the tomatoes, dill, paprika, salt and pepper, and cook until the zucchini and peppers become soft, adding water if necessary. Add the tofu and marinade and simmer for 5 minutes more. Serve hot over rice or noodles topped with sour cream.
|
Link to this page: https://prabhupadabooks.com/gvd/5/kcb-5-20-vegetarian-stroganoff
|