CHICKEN MUSHROOM TOFU STROGANOFF | A: OK | AB: A | B: A | O: OK
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
A: O | AB: A | B: A | O: N
| A: HB | AB: HB | B: HB | O: HB
| A: N | AB: N | B: N | O: N
| A: HB | AB: N | B: N | O: HB
| A: N | AB: N | B: N | O: N
| A: N | AB: N | B: N | O: N
| A: HB | AB: HB | B: HB | O: HB
| A: U | AB: U | B: U | O: U
| A: U | AB: U | B: U | O: U
| A: N | AB: N | B: N | O: N
| A: N | AB: N | B: N | O: A
| A: HB | AB: HB | B: HB | O: HB
| A: HB | AB: HB | B: A | O: O
| A: HB | AB: HB | B: N | O: N
| A: N | AB: HB | B: N | O: NB
| |
Add water. Reduce heat to moderate heat, cover, cook 2 more min.
Meanwhile, combine flour and juice/water in small bowl. Add mixture to skillet, stirring rapidly, until mixture thickends, about 1 min.
Add tofu (after blending with lemon juice) until heated through. Serve over rice.
I have forgoteen to blender tofu and it looked awful, but tasted the same, just for looks. Hope you like this! It's adapted from 'Quick, Thrifty Cooking' by Reader's Digest.
Submitted by: rosie@ptialaska.net
Copyright 2000 by ER4YT Recipe Project