Tofu Ragout Recipe

Ingredients : Serves 4

225 g/8 oz tofu, cut into strips
750 ml/1.25 pts/3 cups hot Vegetable Stock
Plain (all-purpose) flour, for dusting

30 ml/2 tbsp oil
25 g/1 oz/0.25 cup butter or margarine

1 onion, chopped
1 green (bell) pepper, chopped

100 g/4 oz mushrooms, sliced
250 ml/8 fl oz/1 cup dry white wine

150 ml/0.25 pt creme fraiche

15 ml/1 tbsp cornflour (cornstarch)

30 ml/2 tbsp water
A pinch of grated nutmeg
5 ml/1 tsp soy sauce
Salt and freshly ground black pepper

50 g/2 oz/0.5 cup Parmesan cheese, freshly grated
30 ml/2 tbsp chopped parsley

Method :

Soak the tofu in 500 ml/17 fl oz/2.25 cups of the hot stock for 15 minutes. Remove, drain well and toss in a little flour. Heat the oil and fry (saute) the tofu until golden. Meanwhile, melt the butter or margarine and fry the onion and green pepper until soft but not brown. Add the mushrooms, wine, remaining stock, creme fraiche and tofu. Simmer over a low heat for 10 minutes but do not allow to boil. Combine the cornflour and water and stir into the ragout to thicken slightly. Add the nutmeg and soy sauce and season to taste. Stir in the Parmesan and serve sprinkled with the parsley.