Tofu Foo Young

[Guest guest]

In a skillet or wok, saute over low heat for about 5 minutes:

2 T oil

1 cup snow peas, cut in 1 " pieces

1 cup fresh mushrooms, sliced

8 green onions, cut in 1 1/2 " pieces

1 (8oz) 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 degrees.

Blend until smooth and creamy:

1 3/4 lbs. tofu

2 T soy sauce

Pour this into a bowl and mix in:

1/2 cup tofu, mashed

3/4 cup unbleached white flour

3 T 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 for each round. Leave about 1 " space between the rounds. Bake

for 30 minutes, flip over and bake 15 minutes more. Serve hot over rice

or noodles with Mushroom Gravy, see below.

 

Mix together in a saucepan:

2 cups cold water

4T soy sauce

2T cornstarch

1/2 cup fresh mushrooms, diced small

Cook over low heat, stirring until thickened.

 

Serves 6

 

 

~Raye~

" Never insult the alligator 'til after you've crossed the river. "

 

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