Tofu Foo Young with Mushroom Gravy

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Tofu Foo Young with Mushroom Gravy

 

2 tablespoons dark seasame oil

1 cup fresh or frozen 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 drained and sliced

2 cups fresh bean sprouts

1 3/4 lbs tofu (about 2 - 14 oz. bricks)

2 teaspoons gf soy sauce

3/4 cup gluten free flour blend

2 tablespoons baking powder

1 teaspoon chicken style seasoning

 

In skillet or wok, sauté peas, mushrooms, onions and chestnuts in oil

over low heat for about 5 minutes. When vegetables are crisp tender,

mix in the bean sprouts. Remove from heat and set aside. Preheat oven

to 325 F. Blend tofu and soy sauce until smooth and creamy. Pour into

a bowl, add the seasoning ingredients and mix in. Mix vegetables and

tofu mixture together well.

 

On a sprayed cookie sheet, make about 12 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 gf noodles with mushroom gravy.

Serves 12

 

Mushroom Gravy

 

2 cups cold water

4 tablespoons gf soy sauce

2 tablespoons cornstarch

1 cup fresh mushrooms, diced small

 

Mix all ingredients together in a saucepan. Cook over low heat,

stirring until thickened. Serving size: about 2 Tablespoons.