tofu foo yung
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.
prep time
30 Min
cook time
1 Hr
method
---
yield
8 serving(s)
Ingredients
- 2 tablespoons oil
- 1 cup snow peas cut into 1 inch pieces
- 1 cup fresh mushrooms sliced
- 8 - spring onions chopped thin
- 1 can water chestnuts 8 oz can
- 2 cups bean sprouts
- 1 3/4 pounds tofu, firm
- 1/2 cup tofu, mashed
- 2 tablespoons soy sauce
- 3/4 cup white spelt flour
- 3 tablespoons nutritional yeast (optional)
- 2 teaspoons baking powder
- - for the gravy:
- 4 tablespoons soy sauce
- 2 tablespoons arrowroot
- 1/2 cup mushrooms
- 2 cups cold water
How To Make tofu foo yung
-
Step 1In a skillet or Wok, saute the peas, mushrooms, spring onion and water chestnuts until tender-crisp.
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Step 2When done, mix in the bean sprouts and remove from the heat and set aside.
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Step 3Preheat your oven to 325'F.
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Step 4Blend the 1 3/4 lb. of tofu and soy sauce until creamy.
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Step 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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Step 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.
-
Step 7For The Gravy:
-
Step 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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Step 9Pour over your tofu foo yung patties and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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