| Tofu a la King |
Servings: 2
Ingredients:
| • Tofu, firm | 7 oz. (1/2 block) | |
| • Soy sauce | to taste | |
| • Peas & Carrots | 8oz. (1/2 frozen bag) | |
| • Mushroom soup | 1 can | |
| • Milk | 1/3 cup | |
| • Water | 1/3 cup | |
| • Ramen or | 1 pkg per person | |
| • Rice or | 1 cup for 2-3 persons | |
| • Toast | 2 slices per person | |
| Reverse Columns | ||
Directions:
- Place peas & carrots in a steamer and cook until tender. About 6 minutes.
- Dice tofu into small cubes. Sauté until slightly browned. Add soy sauce and sauté for another minute. Set aside.
- In a small saucepan, mix a can of soup with the milk and water. Heat but do not boil. Since it is being used as a sauce instead of a soup, the amount of liquid is less than a full can.
- Add in the tofu and the peas & carrots. Mix well.
- If using ramen, boil 2 cups water, add the noodles and cook for 4 minutes. Add half of spice packet. Mix then drain in a colander.
Notes:
This can be served over rice (Jasmine), noodles or toast. Personally, my favorite is toast. This makes a very simple but filling meal in less than 20 min.
Campbell makes three mushroom soups; regular, "25% less Sodium" (or Low Sodium) and Healthy Request. Use the "25% Less Sodium". The regular is high in salt and additionally the tofu is sautéed in soy sauce lending even more sodium. The Healthy Request did not taste as good. It has less vegetable oil but more sugar than the "25% Less Sodium" version. This is not necessarily healthier. A little vegetable oil is good and less sugar is better. Unfortunately, "25% Less Sodium" has MSG.
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