Tofu Foo Yung

Name: Tofu Foo Yung
Cook time: 1 h
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 2 tablespoons oil; 1 cup snow peas; 1 cup fresh sliced mushrooms; 8 green onions; 8 ounces sliced water chestnuts; 2 cups bean sprouts; 1 3/4 lbs silken extra firm tofu; 2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce; 1/2 cup tofu; 3/4 cup unbleached white flour; 3 tablespoons nutritional yeast (optional); 2 teaspoons baking powder; 2 cups cold water; 4 tablespoons Braggs liquid aminos or 4 tablespoons soy sauce; 2 tablespoons cornstarch; 1/2 cup fresh mushrooms

Submitted by That is Dr House to

"From Louise Hagler's Tofu Cookery"

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Ready In:: 1hr
Ingredients:: 16
Serves:: 6

ingredients

2 tablespoons oil
1 cup snow peas
1 cup fresh sliced mushrooms
8 green onions
8 ounces sliced water chestnuts
2 cups bean sprouts
1 ³⁄₄ lbs silken extra firm tofu
2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
¹⁄₂ cup tofu
³⁄₄ cup unbleached white flour
3 tablespoons nutritional yeast (optional)
2 teaspoons baking powder
Mushroom Gravy
2 cups cold water
4 tablespoons Braggs liquid aminos or 4 tablespoons soy sauce
2 tablespoons cornstarch
¹⁄₂ cup fresh mushrooms

directions

First cut snow peas into inch pieces. Cut green onions into 1 1/2 inch pieces. Slice the mushrooms and water chestnuts if needed.
Preheat oven to 325F.
Now in the order listed:.
Saute the first five ingredients in the wok for 5 minutes over low heat.
Then when tender crisp add the fresh bean sprouts and mix inches Remove from heat and set aside.
Now blend the tofu and braggs until creamy.
Then pour into bowl and mix in the rest of the ingrdients. Mix well. Then on oiled cookie sheet make 6 to 8 patties about 1/2 inch thick. Use about 1/2 cup mix for each. Leave 1 inch between. Bake 30 minutes. Flip and bake 15 more. Serve hot over rice with Mushroom Gravy.
Mushroom gravy:.
Mix the cornstarch with the cold water until well blended and not lumpy. Then add the soy sauce and the mushrooms. Cook over low heat stirring until thickened.

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RECIPE SUBMITTED BY

That is Dr House to

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.

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