Stroganoff Dish Gives Tofu a Tantalizing Treatment

While tofu is more popular than it was a decade ago, it is not yet--and probably never will be--tantalizing. It just doesn’t have what it takes--flavor, color, texture, or aroma--to arouse the appetite. A recipe that calls for tofu, then, must come with emphatic assurance that the results are delicious.

Such assurance accompanies the following, which renders a silky, slightly tangy, stroganoff-style topping for a variety of fresh vegetables.

SILKY STROGANOFF

1 tablespoon butter

1 tablespoon corn oil

1 large yellow onion, thinly sliced

1 clove garlic, minced

1 pound white mushrooms, sliced 1/4-inch thick

1 tablespoon dry Sherry

2/3 cup plain yogurt

1 teaspoon dry mustard

1/2 teaspoon ground ginger

1/2 teaspoon paprika

1 tablespoon soy sauce (low sodium, if desired)

2 tablespoons minced fresh dill weed

2 teaspoons cornstarch

2 tablespoons water

Salt

Freshly ground pepper

Any combination of blanched snow peas, blanched sliced carrots, blanched broccoli, blanched cauliflower, fresh cherry tomatoes

3 cups cooked brown rice or egg noodles

Heat butter and oil in large skillet until butter melts. Add onion and garlic and saute over medium heat until onion is tender and translucent. Add mushrooms and continue to saute, stirring often, until cooked through. Add Sherry, stirring to blend. Reduce heat to low.

Meanwhile, in blender or food processor, process tofu and yogurt until smooth. Transfer to top of double boiler and stir in mustard, ginger, paprika, soy sauce and dill.

Remove mushrooms and onion from heat. Heat water in bottom of double boiler. When boiling gently, place tofu mixture on top. Stir in mushroom and onions, then cornstarch blended with water. Continue to stir until thickened and heated through, about 6 minutes. Do not overheat or sauce will separate.

Season sauce to taste with salt and pepper. Serve over vegetables and rice or noodles. Makes 4 servings.

Note: This tastes even better next day. Refrigerate overnight and reheat in top of double boiler over low heat, stirring often to prevent separation.