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Name: Tofu Foo Young
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 c ;water -- cold; (8; 1 c Mushrooms, fresh -- sliced; 8 Green onions -- cut in 1; Small; (optional); Oz); Pieces; MUSHROOM GRAVY-----; 4 tb Soy sauce; 2 lb Tofu -- firm; 3/4 c Flour, white -- unbleached; 3 tb Nutritional yeast; 2 tb Cornstarch; 1 c Snow peas -- cut in 1"; 1 cn Water chestnuts -- sliced; 3 tb Vegetable oil; 1/2 "; 2 c Bean sprouts -- fresh; Pieces; 2 ts Baking Powder; 2 tb Soy sauce; 1/2 c Mushrooms, fresh -- diced

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INGREDIENTS

2 c ;water -- cold
(8
1 c Mushrooms, fresh -- sliced
8 Green onions -- cut in 1
Small
(optional)
Oz)
Pieces
MUSHROOM GRAVY-----
4 tb Soy sauce
2 lb Tofu -- firm
3/4 c Flour, white -- unbleached
3 tb Nutritional yeast
2 tb Cornstarch
1 c Snow peas -- cut in 1"
1 cn Water chestnuts -- sliced
3 tb Vegetable oil
1/2 "
2 c Bean sprouts -- fresh
Pieces
2 ts Baking Powder
2 tb Soy sauce
1/2 c Mushrooms, fresh -- diced

Servings

INSTRUCTIONS

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 1 3/4 lbs. tofu with the soy sauce until smooth and creamy. Pour the tofu/soy sauce mixture into a bowl andmix in 1/4 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 1/2" thick, using about 1/2 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Tofu Foo Young

2 c ;water -- cold
 (8
1 c Mushrooms, fresh -- sliced
8 Green onions -- cut in 1
 Small
 (optional)
 Oz)
 Pieces
 MUSHROOM GRAVY-----
4 tb Soy sauce
2 lb Tofu -- firm
3/4 c Flour, white -- unbleached
3 tb Nutritional yeast
2 tb Cornstarch
1 c Snow peas -- cut in 1"
1 cn Water chestnuts -- sliced
3 tb Vegetable oil
1/2 "
2 c Bean sprouts -- fresh
 Pieces
2 ts Baking Powder
2 tb Soy sauce
1/2 c Mushrooms, fresh -- diced

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 1 3/4 lbs. tofu with the soy sauce until smooth and creamy.    Pour the tofu/soy sauce mixture into a bowl andmix in 1/4 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 1/2" thick,  using about 1/2 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (170g)
Recipe Makes: 6 Servings

Calories: 69
Calories from Fat: 44 (64%)

Amt Per Serving		% DV

	Total Fat 4.9g	6 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 376mg		13 %
Potassium 149.7mg		4 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 3g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 69

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