Tofu Foo Yung

Jo Zimny


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 vote

30 Min
1 Hr


  • 2 Tbsp
  • 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
  • 1/2 c
  • 2 c
    cold water

How to Make Tofu Foo Yung


  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.

Printable Recipe Card

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