Mushroom Tofu Stroganoff

Adapted from Horn of the Moon Cookbook, Ginny Callan

4 Tablespoons unsalted butter
1 ½ cups finely chopped onion (this took 1 ½ medium onions for me)
4 cloves of garlic, minced
1 teaspoon dried dill weed
2 teaspoons dried basil
3 pounds of extra firm tofu
vegetable oil for frying
2 tablespoons tamari (I could not find so I used reduced sodium soy sauce)
10 ounces mushrooms, sliced (I used baby bella)
½ teaspoon salt (may not need if using soy sauce)
¼ teaspoon cayenne pepper
3 quarts water
1 lb curly noodles
1 cup sour cream
½ cup finely chopped fresh parsley
2 teaspoons poppy seeds

Cut tofu into cubes and drain on paper towels. Brown the tofu in a non-stick frying pan with a little vegetable oil, over medium/low heat. Wait until one side is brown before flipping – this took about 7 minutes per side for me, but it depends on your pan and heat. Set cooked tofu aside on paper towels and keep warm.

Melt 2 tablespoons butter into wok or large frying pan and saute the onions, garlic, dill weed and basil for 5 minutes or less, until onions soften a bit. Add mushrooms, salt (if using) and cayenne, and saute for a few more minutes. Don’t fry so long that liquid disappears – you want the mushrooms soft, but not dry. Add the soy sauce and stir to combine. After a minute, stir in the sour cream and parsley, then cover and turn off heat.

Meanwhile, boil the noodles until tender but not mushy – this took me less time than the package recommended. Drain and return to the pot. Add 2 tablespoons butter and the poppy seeds and stir to combine. Serve noodles with stroganoff on top.