Yield: 6 Servings
|1 cup||Snow peas -- cut in 1"|
|1 cup||Mushrooms, fresh -- sliced|
|8||Green onions -- cut in 1|
|1 can||Water chestnuts -- sliced|
|2 cups||Bean sprouts -- fresh|
|2 pounds||Tofu -- firm|
|2 tablespoons||Soy sauce|
|¾ cup||Flour, white -- unbleached|
|3 tablespoons||Nutritional yeast|
|2 teaspoons||Baking powder|
|3 tablespoons||Vegetable oil|
|2 cups||;water -- cold|
|4 tablespoons||Soy sauce|
|½ cup||Mushrooms, fresh -- diced|
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