Recipe: Tofu Foo Yung with Chinese Style Mushroom Gravy

TOFU FOO YUNG WITH CHINESE STYLE MUSHROOM GRAVY

1 cup snow peas
1 cup sliced fresh mushrooms
8 green onions, cut into 1 1/2 inch pieces
1 (8oz) can water chestnuts, sliced
2 tbsp oil
2 cups fresh bean sprouts
1 3/4 lbs tofu, mashed
2 tbsp soy sauce
1/2 cup mashed tofu
3/4 cup unbleached white flour
3 tbsp nutritional yeast
2 tsp baking powder

In a skillet or wok, saute the snow peas, mushrooms, onions and water chestnuts in the oil over low heat for about 5 minutes. When the vegetables are crisp tender, mix in the bean sprouts. Remove from heat and set aside.

Preheat the oven to 325F.

Blend the 1 3/4 pounds tofu and the soy sauce until smooth and creamy. Pour into a bowl and mix in the 1/2 cup tofu, flour, nutritional yeast and baking powder.

Mix the vegetables and tofu together well. On an oiled cookie sheet, make six to eight 5 inch rounds about 1/2 inch thick, using about 1/2 cup of the mixture for each round. Leave about 1 inch of space between the rounds.

Bake for 30 minutes, flip over and bake for 15 more minutes. Serve hot over rice or noodles and Chinese Style Mushroom Gravy (see below)

CHINESE STYLE MUSHROOM GRAVY

2 cups cold water
4 tbsp soy sauce
2 tbsp cornstarch
1/2 cup finely diced mushrooms

Mix all the ingredients together in a saucepan. Cook over low heat, stirring until thickened.

alt.food.vegan/MrFalafel/2002