Tofu Fu Yung
With the tons of flavor, you will fall in love this Eastern cheese-tofu, the musrhoom gravy adds the layers of taste. Serve it with rice or egg noodles.
Yield
6 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
snow pea pods
cut into 1" pieces |
|
| 1 | cup |
mushrooms
sliced |
|
| 8 | each |
scallions, spring or green onions
|
|
| 8 | ounces |
water chestnuts
|
|
| 1 | tablespoon |
sesame oil
|
|
| 2 ½ | cups |
mung bean sprouts
|
|
| 1 ¾ | pounds |
tofu
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ¼ | pound |
tofu
mashed |
|
| ¾ | cup |
all-purpose flour
|
|
| 3 | tablespoons |
nutritional yeast flakes
|
*
|
| 2 | teaspoons |
baking powder
|
|
| Mushroom gravy | |||
| 2 | cups |
water
|
|
| 6 | each |
mushrooms, shiitake
caps |
*
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | cup |
mushrooms
diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
snow pea pods
cut into 1" pieces |
|
| 237 | ml |
mushrooms
sliced |
|
| 8 | each |
scallions, spring or green onions
|
|
| 231.2 | ml/g |
water chestnuts
|
|
| 15 | ml |
sesame oil
|
|
| 591 | ml |
mung bean sprouts
|
|
| 793.8 | g |
tofu
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 113.4 | g |
tofu
mashed |
|
| 177 | ml |
all-purpose flour
|
|
| 45 | ml |
nutritional yeast flakes
|
*
|
| 1E+1 | ml |
baking powder
|
|
| Mushroom gravy | |||
| 473 | ml |
water
|
|
| 6 | each |
mushrooms, shiitake
caps |
*
|
| 45 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
cornstarch
|
|
| 237 | ml |
mushrooms
diced |
*
|
Directions
Sauté snow peas, mushrooms, onions, and water chestnuts in sesame oil.
Stir in bean sprouts. Mix tamari into tofu and blend well.
Add it and ¼ pound mashed tofu, flour, nutritional yeast and baking powder.
Mix well and form into patties 4 inches in diameter.
Oil baking sheet with olive oil and bake in preheated 325℉ (160℃) oven 30 minutes.
Flip patties over and bake another 15 minutes.
Serve with Mushroom Gravy.
MUSHROOM GRAVY: Soak 5 or 6 shiitake mushroom caps in water beforehand.
Combine water in which mushrooms have been soaked and remaining ingredients and cook on low heat until thickened.
