Tofu and Mushroom Stroganoff

• 2 tbsp vegetable oil
• 12 oz (350g) firm tofu, cut into strips
• 1 red onion, thinly sliced
• 2 red bell peppers, seeded and sliced
• 9 oz (250g) mixed mushrooms, quartered or sliced
• 2 garlic cloves, minced
• 2/3 cup vegetable stock
• 2 tbsp smooth peanut butter
• 2 tbsp tomato paste
• 2 tsp cornstarch
• 1 cup creme fraiche or sour cream
• Salt and freshly ground black pepper
• 2 tbsp finely chopped chives
• Boiled rice, to serve

1. Heat 1 tbsp of the oil in a large frying pan or wok over medium-high heat.
2. Stir-fry the tofu until golden.
3. Transfer to a plate.
4. Add the remaining 1 tbsp oil to the pan and reduce the heat to medium.
5. Add the onions, peppers, and mushrooms and cook, stirring often, about 5 minutes, or until softened.
6. Stir in the garlic and cook 1 minute more.
7. Stir in the stock, peanut butter, and tomato paste.
8. Return the tofu to the pan and bring to a simmer.
9. Cook to blend the flavors, about 3 minutes.
10. Dissolve the cornstarch in 2 tbsp cold water and stir into the simmering liquid.
11. Cook about 1 minute, until thickened.
12. Stir in the creme fraiche and season with salt and pepper.
13. Sprinkle with chives and serve with hot, with boiled rice.

vegetable oil, firm tofu, red onion, red bell peppers, mixed mushrooms, garlic, vegetable stock, butter, tomato, cornstarch, creme fraiche, salt, chives, rice

Taken from www.cookstr.com/recipes/tofu-and-mushroom-stroganoff (may not work)