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
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


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