Tofu foo young

Yield: 6 Servings

Measure 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

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

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