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 time30 Min
cook time1 Hr
Ingredients For tofu foo yung
snow peas cut into 1 inch pieces
fresh mushrooms sliced
spring onions chopped thin
water chestnuts 8 oz can
1 3/4 lb
white spelt flour
nutritional yeast (optional)
for the gravy:
How To Make tofu foo yung
In a skillet or Wok, saute the peas, mushrooms, spring onion and water chestnuts until tender-crisp.
When done, mix in the bean sprouts and remove from the heat and set aside.
Preheat your oven to 325'F.
Blend the 1 3/4 lb. of tofu and soy sauce until creamy.
Pour this into a bowl and mix in the 1/2 cup mashed tofu, flour, yeast if using and the baking powder.
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.
For The Gravy:
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.
Pour over your tofu foo yung patties and enjoy.
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