howard@sfmag.UUCP (H.M.Moskovitz) (07/19/85)
Tofu Foo Yung (Serves 6) ------------- In a skillet or wok, saute over low heat for about 5 minutes: 2 Tbsp. oil 1 cup snow peas, cut in 1" pieces 1 cup fresh mushrooms, sliced 8 green onions, cut in 1 1/2" pieces 1 (8 oz.) can water chestnuts, sliced When vegetables are crisp-tender, mix in: 2 cups fresh bean sprouts Remove from heat and set aside. Preheat oven to 325 F. Blend until smooth and creamy: 1 3/4 lbs. tofu 2 Tbsp. soy sauce Pour this into a bowl and mix in: 1/2 cup tofu, mashed 3/4 cups unbleached white flour 3 Tbsp. Nutritional yeast (optional) 2 tsp. baking powder Mix vegetables and tofu mixture together well. On an oiled cookie sheet make six to eight 5" rounds about 1/2" thick, using about 1/2 cup of the mixture per round. Leave about 1" space between the rounds. Bake for about 30 minutes (I guess at 325 F), flip over and bake 15 minutes more. Serve hot over rice or noodles with mushroom gravy (see below). Mushroom Gravy -------------- Mix together in a saucepan: 2 cups cold water 4 Tbsp. soy sauce 2 Tbsp. Cornstarch 1/2 cup fresh mushrooms, diced small. Cook over low heat, stirring until thickened. Per serving: Cal: 262, Prot: 17 gm, Fat: 13 gm, Carb: 22 gm --------------------------------------------------------------------------- Enjoy! -- --------------------------------------------------------------------- Howard Moskovitz AT&T Info. Systems attunix!howard