Tofu Foo Yung

I found this recipe in Tofu Cookery by Louise Hagler. If all the recipes are as good as this one, I can't wait to try them all. I changed a few ingredients and added the nutritional yeast because I like the taste of it.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• FOR THE FOO YUNG

• 2  tablespoons  oil
• 1  cup snow peas (cut into 1-inch pieces)
• 1  cup mushroom (fresh and sliced)
• 8  spring onions (aka green onions)
• 1 (8 ounce) can water chestnuts
• 2  cups bean sprouts (fresh)
• 1 3⁄4 lbs tofu, plus
• 1⁄2 cup  mashed tofu
• 2  tablespoons soy sauce
• 3⁄4 cup unbleached white flour
• 3  tablespoons nutritional yeast (optional)
• 2  teaspoons baking powder

• FOR THE GRAVY

• 2  cups cold water
• 4  tablespoons soy sauce
• 2  tablespoons cornstarch
• 1⁄2 cup fresh mushrooms (diced small)

Directions

1. In a skillet or Wok, saute the peas, mushrooms, spring onion and water chestnuts until tender-crisp.
2. When done, mix in the bean sprouts and remove from the heat and set aside.
3. Preheat your oven to 325'F.
4. Blend the 1 3/4 lb. of tofu and soy sauce until creamy.
5. Pour this into a bowl and mix in the 1/2 cup mashed tofu, flour, yeast if using and the baking powder.
6. 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 mintues.
7. FOR THE GRAVY:
8. 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.
9. Pour over your tofu foo yung patties and enjoy.