CHICKEN MUSHROOM TOFU STROGANOFF A: OK AB: A B: A O: OK

  • 2 Chicken breasts boneless, cut in strips (opt)
    		• A: O AB: A B: A O: N
  • 4 tbsp Olive Oil
    		• A: HB AB: HB B: HB O: HB
  • 1 tsp Salt
    		• A: N AB: N B: N O: N
  • 1 Onion, medium peeled and finely chopped
    		• A: HB AB: N B: N O: HB
  • 1/3 lb or more Mushrooms (Bella) sliced
    		• A: N AB: N B: N O: N
  • 1 1/2 tsp Paprika
    		• A: N AB: N B: N O: N
  • 1/4 cup Water
    		• A: HB AB: HB B: HB O: HB
  • 2 tbsp Flour
    		• A: U AB: U B: U O: U
  • or Cornstarch
    		• A: U AB: U B: U O: U
  • or Arrowroot powder
    		• A: N AB: N B: N O: N
  • 3 tbsp Apple Juice opt.
    		• A: N AB: N B: N O: A
  • or Water
    		• A: HB AB: HB B: HB O: HB
  • 1 pkg Tofu (Morinu) blended with
    		• A: HB AB: HB B: A O: O
  • 1 tbsp Lemon Juice
    		• A: HB AB: HB B: N O: N
  • Rice (opt)
    		• A: N AB: HB B: N O: NB
    Put oil in pan on moderately high, put chicken in and sprinkle with salt. Cook for tow min, stirring constantly. Add onion, mushrooms and paprika (or start with this step) and cook 2 min longer.

    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