Tofu Foo Yung



By: http://www.vegcooking.com

Category: Main Dishes - Other

This recipe is suitable for a: vegetarian/vegan diet.



Ingredients:

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1 cup snow peas

1 cup sliced fresh mushrooms

8 green onions, cut into 1 1/2-inch pieces

1 8-oz. can water chestnuts, sliced

2 Tbsp. oil

2 cups fresh bean sprouts

1 3/4 lbs. tofu, mashed

2 Tbsp. soy sauce

1/2 cup mashed tofu

3/4 cup unbleached white flour

3 Tbsp. nutritional yeast (optional)

2 tsp. baking powder



Mushroom Gravy Ingredients:



2 cups cold water

1/4 cup soy sauce

2 Tbsp. cornstarch

1/2 cup finely diced fresh mushrooms





Instructions:

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In a skillet or wok, sautÈ the snow peas, mushrooms, onions, and water chestnuts in the oil over low heat for about 5 minutes. When the vegetables are crisp-tender, mix in the bean sprouts. Remove from the heat and set aside.



Preheat the oven to 325 degrees F.



In a blender or food processor, blend together 1 3/4 lbs. tofu and the soy sauce until smooth and creamy. Pour into a bowl and mix in the 1/2 cup tofu, flour, nutritional yeast, if using, and baking powder.

Mix the vegetables and tofu together well. On an oiled cookie sheet, make six to eight 5-inch rounds about 1/2 inch thick, using about 1/2 cup of the mixture for each round. Leave about 1 inch of space between the rounds. Bake for 30 minutes, flip over, and bake 15 more minutes. Serve hot over rice or noodles with Mushroom Gravy.





Mushroom Gravy Preparation:



Mix all the ingredients together in a saucepan. Cook over low heat, stirring until thickened.



Makes 6 servings.





Additional comments:

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Makes 6 servings



This egg-cellent dish has all the flavor but none of the cholesterol of the Oriental favorite







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