Tofu Foo Yung

READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 mintues.
  • 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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