Tofu foo young
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Snow peas -- cut in 1\" |
| Pieces | ||
| 1 | cup | Mushrooms, fresh -- sliced |
| 8 | Green onions -- cut in 1 | |
| Pieces | ||
| 1 | can | Water chestnuts -- sliced |
| (8 | ||
| Oz) | ||
| 2 | cups | Bean sprouts -- fresh |
| 2 | pounds | Tofu -- firm |
| 2 | tablespoons | Soy sauce |
| ¾ | cup | Flour, white -- unbleached |
| 3 | tablespoons | Nutritional yeast |
| (optional) | ||
| 2 | teaspoons | Baking powder |
| 3 | tablespoons | Vegetable oil |
| MUSHROOM GRAVY----- | ||
| 2 | cups | ;water -- cold |
| 4 | tablespoons | Soy sauce |
| 2 | tablespoons | Cornstarch |
| ½ | cup | Mushrooms, fresh -- diced |
| Small | ||
Directions
½ "
Heat two T of oil in a skillet or wok. Saute the snow peas, mushrooms, onions and water chestnuts over lowheatfor about 5 minutes.
When vegetables are tender-crisp, mix in the fresh bean sprouts. Remove from heat and set aside.
Preheat oven to 325 degrees.
Blend 1¾ lbs. tofu with the soy sauce until smooth and creamy.
Pour the tofu/soy sauce mixture into a bowl andmix in ¼ cup mashed tofu with the flour, nutritional yeast and baking powder..
Mix vegetables and tofu mixture together well.
On an oiled cookie sheet, make six to eight 5" rounds, about ½" thick, using about ½ cup of the mixture for each round.Leave about 1" space between each.
Bake for 30 minutes, flip over and bake 15 minutes more.
To make gravy:
Mix all ingredients together in a small saucepan.
Cook under low heat, stirring constantly, until thickened.
Serve hot patties over rice or noodles with gravy.
Source: Vegetarian Gourmet, Summer 1992/MM by DEEANNE Recipe By :
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File