tofu foo yung
(1 rating)
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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(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For tofu foo yung
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2 Tbspoil
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1 csnow peas cut into 1 inch pieces
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1 cfresh mushrooms sliced
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8spring onions chopped thin
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1 canwater chestnuts 8 oz can
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2 cbean sprouts
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1 3/4 lbtofu, firm
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1/2 ctofu, mashed
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2 Tbspsoy sauce
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3/4 cwhite spelt flour
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3 Tbspnutritional yeast (optional)
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2 tspbaking powder
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for the gravy:
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4 Tbspsoy sauce
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2 Tbsparrowroot
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1/2 cmushrooms
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2 ccold water
How To Make tofu foo yung
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1In a skillet or Wok, saute the peas, mushrooms, spring onion and water chestnuts until tender-crisp.
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2When done, mix in the bean sprouts and remove from the heat and set aside.
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3Preheat your oven to 325'F.
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4Blend the 1 3/4 lb. of tofu and soy sauce until creamy.
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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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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.
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7For The Gravy:
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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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9Pour over your tofu foo yung patties and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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