Tofu Foo Yung

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Tofu Foo Yung

 

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

 

In a skillet or wok, sauté 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 (recipe follows).

 

2 cups cold water

1/4 cup soy sauce

2 Tbsp. cornstarch

1/2 cup finely diced fresh mushrooms

 

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

stirring until thickened.

Makes 6 servings.