tofu foo yung
(1 rating)
You can enjoy Asian food without all the salt if you make it yourself. And if you don't eat eggs this one is for you.
(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For tofu foo yung
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2 Tbspoil
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1 csnow peas cut into 1 inch pieces
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1 cfresh mushrooms sliced
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8spring onions chopped thin
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1 canwater chestnuts 8 oz can
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2 cbean sprouts
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1 3/4 lbtofu, firm
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1/2 ctofu, mashed
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2 Tbspsoy sauce
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3/4 cwhite spelt flour
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3 Tbspnutritional yeast (optional)
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2 tspbaking powder
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for the gravy:
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4 Tbspsoy sauce
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2 Tbsparrowroot
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1/2 cmushrooms
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2 ccold water
How To Make tofu foo yung
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1In a skillet or Wok, saute the peas, mushrooms, spring onion and water chestnuts until tender-crisp.
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2When done, mix in the bean sprouts and remove from the heat and set aside.
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3Preheat your oven to 325'F.
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4Blend the 1 3/4 lb. of tofu and soy sauce until creamy.
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5Pour this into a bowl and mix in the 1/2 cup mashed tofu, flour, yeast if using and the baking powder.
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6Mix the veggies and tofu mixture together well. On an oiled cookie sheet, make 6-8 patties, about 5" around and 1/2 inch thick. Bake for 30 minutes, then flip over and bake another 15 minutes.
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7For The Gravy:
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8Mix the cold water, soy sauce, and cornstarch together. Heat slowly on low, add the mushrooms pieces and continue to heat until thickened. This gravy is delicious.
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9Pour over your tofu foo yung patties and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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