Tofu Foo Yung
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 3/4 lbs tofu1/2 cup tofu, mashed 8 green onions, cut in 1 1/2" pieces1 cup fresh mushrooms, sliced 1/2 cup fresh mushrooms, diced1 cup snow peas, cut in 1" pieces 2 cup fresh bean sprouts1 (8 oz) can water chestnuts, sliced2 cup cold water2 tbsp oil2 tbsp cornstarch3/4 cup unbleached white flour2 tsp baking powder4 tbsp soy sauce2 tbsp soy sauce3 tbsp nutritional yeast (optional)
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.
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.
Nutritional Info 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
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