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Tofu Foo Yung

For the Tofu Foo Yung:
1 cup snow peas
1 cup sliced fresh mushrooms
8 green onions, cut into 1 1/2-inch pieces
1 8-oz. can water chestnuts, sliced
2 Tbsp. oil
2 cups fresh bean sprouts
1 3/4 lbs. tofu, mashed
2 Tbsp. soy sauce
1/2 cup mashed tofu
3/4 cup unbleached white flour
3 Tbsp. nutritional yeast (optional)
2 tsp. baking powder

For the Mushroom Gravy:
2 cups cold water
1/4 cup soy sauce
2 Tbsp. cornstarch
1/2 cup finely diced fresh mushrooms

• In a skillet or wok, sautè the snow peas, mushrooms, onions, and water chestnuts in the oil over low heat for about 5 minutes. When the vegetables are crisp-tender, mix in the bean sprouts. Remove from the heat and set aside.
• Preheat the oven to 325 degrees F.
• In a blender or food processor, blend together 1 3/4 lbs. tofu and the soy sauce until smooth and creamy. Pour into a bowl and mix in the 1/2 cup tofu, flour, nutritional yeast, if using, and baking powder.
• Mix the vegetables and tofu together well. On an oiled cookie sheet, make six to eight 5-inch rounds about 1/2 inch thick, using about 1/2 cup of the mixture for each round. Leave about 1 inch of space between the rounds. Bake for 30 minutes, flip over, and bake 15 more minutes. Serve hot over rice or noodles with Mushroom Gravy (recipe follows).

For the Mushroom Gravy:
• Mix all the ingredients together in a saucepan. Cook over low heat, stirring until thickened.

Makes 6 servings

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