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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