LF - tofu foo young with mushroom gravy

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2 recipes

 

 

* Exported from MasterCook *

 

Mushroom Gravy for Tofu Foo Young

 

Recipe By :Healthy Tomorrow 1997-Sep

Serving Size : 24 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Cups Cold water

4 Tbsp. Lite soy sauce (Angostura brand)

2 Tbsp. Cornstarch

1 Cup Fresh mushrooms -- diced small

 

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

thickened. Serving size: about 2 Tablespoons.

 

 

Recipe Source: Susan Lewis, MPH, RD, Cardiac Dietitian, Loma Linda University

Medical Center

 

 

Source:

" Loma Linda University Medical Center "

S(VegRecipes):

" Hanneman 2001-05-14 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5 Calories; trace Fat (2.3% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

102mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable.

 

 

Nutr. Assoc. : 0 558 0 0 0

 

 

* Exported from MasterCook *

 

Tofu Foo Young with Mushroom Gravy

 

Recipe By :Healthy Tomorrow 1997-Sep

Serving Size : 12 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tsp. Dark seasame oil

1 Cup Fresh or frozen snow peas -- cut in 1 " pieces

1 Cup Fresh mushrooms -- sliced

8 Green onions with tops -- cut in 1 1/2 " pieces

8 ounces canned waterchestnut -- drained and sliced

2 Cups Fresh bean sprouts

1 3/4 Lbs Tofu (about 2 - 14 oz. bricks)

2 Tsps. Lite soy sauce (Angostura brand)

3/4 Cup Unbleached white flour

2 Tsp. Baking powder

1 Tsp. Emes low-sodium chicken style seasoning

24 tablespoons MUSHROOM GRAVY (see recipe)

hot rice or noodles -- to serve

 

In skillet or wok, sauté peas, mushrooms, onions and chestnuts in oil over low

heat for about 5 minutes. When vegetables are crisp tender, mix in the bean

sprouts. Remove from heat and set aside. Preheat oven to 325 F. Blend tofu and

soy sauce until smooth and creamy. Pour into a bowl, add the seasoning

ingredients and mix in. Mix vegetables and tofu mixture together well.

 

On a sprayed cookie sheet, make about 12 5 " rounds about 1/2 " thick, using about

1/2 cup of the mixture for each round. Leave about 1 " space between the rounds.

Bake for 30 minutes, flip over and bake 15 minutes more.

Prepare the mushroom gravy. Serve dish hot over rice or noodles with mushroom

gravy. Serves 12

Nutritional Information per Serving (includes gravy):

Calories: 125 Cholesterol, mg 0

Fat, gm: 4.4 Sodium, mg 278

Exchanges: 1 starch, 1/2 medium fat protein

Recipe Source: Susan Lewis, MPH, RD, Cardiac Dietitian, Loma Linda University

Medical Center

 

Source:

" Loma Linda University Medical Center "

S(VegRecipes):

" Hanneman 2001-05-14 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 114 Calories; 4g Fat (31.1% calories from

fat); 7g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 295mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 1356 26345 0 0 0 96 1498 558 3309 0 2130706543 925 2130706543

 

 

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