Recipe(tried): Tofu Bourguignon over Egg Noodles

Tofu Bourguignon over Egg Noodles

Rich, tangy, and reminiscent of the classic browned meat sauce, everybody that has tried this rendition loves it. Relatively quick and easy to prepare, you'll have a hearty, tasty, and very satisfying "stick-to-your-ribs" kind of meal in no time. It can also be served over white or brown rice, and would be perfect for a buffet. Serve with a simple vegetable dish or salad.

Makes 6 to 8 servings

2 tablespoons olive oil
3 medium onions, thinly sliced vertically
One 10- or 12-ounce package of white mushrooms, sliced -inch
cup tomato paste
cup soy sauce or tamari
cup burgundy or other red wine
cup plus 2 tablespoons Worcestershire sauce
2-pounds egg noodles
3-pounds soft tofu, cut into 1-inch pieces

1. Bring a large pot of water to a boil to cook the egg noodles.

2. Heat the oil in a large skillet over medium high heat. Saut the onions, stirring occasionally, until browned, about 20 minutes. Mix in the mushrooms and continue to cook for a few more minutes until tender. Deglaze the pan with the burgundy, scraping up all the tasty tidbits stuck to the bottom, about 3 minutes.

3. Whisk the tomato paste with cup cold water. Stir it into the onion mixture along with the Worcestershire, and soy sauce.

4. Cook the egg noodles to desired doneness.

5. When the sauce is heated through, gently mix in the tofu. Cook until the tofu is warmed. Ladle over noodles and serve immediately.

copyright Seppo Ed Farrey 1999