4 tsp. butter
2 1/2 c. sliced onions
1 1/2 tsp. minced fresh garlic
12 oz. fresh mushrooms (cut lg. ones in half)
8 oz. tofu
3 tbsp. soy sauce
1 tbsp. cornstarch
1/4 tsp. ground ginger
1/2 c. sour cream

In a 12 inch skillet melt butter over moderate heat. Add onions and garlic; cook 3-5 minutes, stirring occasionally, until onions are translucent. Add mushrooms. Cook 4-6 minutes until mushrooms are cooked through.

In a food processor or blender, puree the tofu, soy sauce, cornstarch, ginger and 3/4 cup water. Pour into skillet. Heat, stirring, until mixture comes to a boil. Remove from heat. Stir in sour cream until blended. Delicious with egg noodles.