Tofu and Mushroom Stroganoff Recipe

Ingredients

• 2 tbsp sunflower oil
• 12 oz (350 g) tofu, diced
• 1 red onion, sliced
• 2 garlic cloves, crushed
• 1 red pepper, sliced
• 1 orange pepper, sliced
• 9 oz (250 g) mixed mushrooms, quartered
• 2 tsp cornstarch
• 2 tbsp tomato paste
• 2 tbsp smooth peanut butter
• 0.66 cup vegetable stock
• 7 oz (200 g) reduced-fat creme fraiche or sour cream
• salt and freshly ground black pepper
• handful of chives, finely chopped, to garnish
• rice, to serve

• use gluten-free stock

1. Heat 1 tablespoon of the oil in a large saucepan. Add the tofu and stir-fry over high heat until golden. Remove from the heat and set aside.
2. Add the remaining oil to the saucepan, reduce the heat, add the onion and garlic, and fry until softened. Add the peppers and mushrooms, and stir-fry for 5 minutes.
3. In a bowl, mix the cornstarch with a little water to form a paste and set aside.
4. Add the tomato paste, peanut butter, and tofu to the saucepan. Stir in the vegetable stock and cornstarch paste, and cook for 3 minutes. Add the crème fraîche, season to taste, and simmer for 2 minutes. Transfer to a plate, sprinkle with chives, and serve with rice.