Tofu Foo Yung

Jo Zimny

By
@EmilyJo

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.


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

1 Hr

Ingredients

2 Tbsp
oil
1 c
snow peas cut into 1 inch pieces
1 c
fresh mushrooms sliced
8
spring onions chopped thin
1 can(s)
water chestnuts 8 oz can
2 c
bean sprouts
1 3/4 lb
tofu, firm
1/2 c
tofu, mashed
2 Tbsp
soy sauce
3/4 c
white spelt flour
3 Tbsp
nutritional yeast (optional)
2 tsp
baking powder
for the gravy:
4 Tbsp
soy sauce
2 Tbsp
arrowroot
1/2 c
mushrooms
2 c
cold water

Directions Step-By-Step

1
In a skillet or Wok, saute the peas, mushrooms, spring onion and water chestnuts until tender-crisp.
2
When done, mix in the bean sprouts and remove from the heat and set aside.
3
Preheat your oven to 325'F.
4
Blend the 1 3/4 lb. of tofu and soy sauce until creamy.
5
Pour this into a bowl and mix in the 1/2 cup mashed tofu, flour, yeast if using and the baking powder.
6
Mix 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.
7
For The Gravy:
8
Mix 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.
9
Pour over your tofu foo yung patties and enjoy.