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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 279.3
  • Total Fat: 11.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,083.7 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 5.6 g
  • Protein: 21.0 g

View full nutritional breakdown of Tofu Foo Yung calories by ingredient
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Tofu Foo Yung

Submitted by: TIIRSYS
Tofu Foo Yung

Introduction

Alright, this is a recipe that I got from a Tofu cook book which my mother-in-law gave me. It is really good, I just got done making it! The only thing I did different from the recipe is leave the patties in the oven longer than what was called for. That and grind on some pepper with the gravy, yum! Alright, this is a recipe that I got from a Tofu cook book which my mother-in-law gave me. It is really good, I just got done making it! The only thing I did different from the recipe is leave the patties in the oven longer than what was called for. That and grind on some pepper with the gravy, yum!
Number of Servings: 6

Ingredients

    1 3/4 lbs tofu

    1/2 cup tofu, mashed

    8 green onions, cut in 1 1/2" pieces

    1 cup fresh mushrooms, sliced

    1/2 cup fresh mushrooms, diced

    1 cup snow peas, cut in 1" pieces

    2 cup fresh bean sprouts

    1 (8 oz) can water chestnuts, sliced

    2 cup cold water

    2 tbsp oil

    2 tbsp cornstarch

    3/4 cup unbleached white flour

    2 tsp baking powder

    4 tbsp soy sauce

    2 tbsp soy sauce

    3 tbsp nutritional yeast (optional)

Directions

Serves 6

In a skillet or Wok, saute over low heat for about 5 minutes:
-2 tbsp oil
-1 cup snow peas, cut in 1" pieces
-1 cup fresh mushrooms, sliced
-8 green onions, cut in 1 1/2" pieces
-1 (8 oz) can water chestnuts, sliced

When vegetables are crisp-tender, mix in:
-2 cup fresh bean sprouts

Remove from heat and set aside.

Preheat oven to 325 degrees Fahrenheit.

Blend until smooth and creamy:
-1 3/4 lbs tofu
-2 tbsp soy sauce

Pour this into a bowl and mix in:
-1/2 cup tofu, mashed
-3/4 cup unbleached white flour
-3 tbsp nutritional yeast (optional)
-2 tsp baking powder

Mix vegetables and tofu mixture together well. On an oiled cookie sheet, make six to eight 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. Serve hot over rice or noodles with Mushroom Gravy, below.

Mushroom Gravy:
Mix together in a sauce pan:
-2 cup cold water
-4 tbsp soy sauce
-2 tbsp cornstarch
-1/2 cup fresh mushrooms, diced

Cook over low heat, stirring until thickened.

Number of Servings: 6

Recipe submitted by SparkPeople user TIIRSYS.






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