taaaank (tendollarwine) wrote in vegancooking,
taaaank
tendollarwine
vegancooking

Tofu Yung




2 lb firm tofu, drained
1/4 cup canola oil
2 tbsp tamari
1/4 cup sesame oil plus..
1 tablespoon sesame oil
1 celery rib, halved lengthwise and chopped
1 green pepper, diced
1 red pepper, diced
1 cup water chestnuts
1 sweet onion, chopped
2 cups bean sprouts
2 cups sliced mushrooms
2 garlic cloves, minced

Heat the 1 tbsp sesame oil in a wok or large pan over medium heat. Sautee the garlic and vegetables until softened. Add the bean sprouts last and stir constantly for 2 minutes then remove from heat. Pour into a strainer over the sink to remove excess liquids.

Preheat the oven to 375.

Put the tofu, 1/4 c canola oil, 1/4 c sesame oil, and tamari in a food processor and blend until smooth. Scrape into a bowl and fold in the vegetables.

Use a little more canola oil to grease 2 cookie sheets.

Dollop 6 piles onto each cookie sheet and flatten slightly with the back of a spoon. Place in the oven and bake for at least 40 minutes or until the patties have browned. Let cool for 5 minutes before serving over a bed of brown rice and top with gravy. I used the Chicago Diner recipe, which is the best gravy recipe I've ever found. http://veggiediner.com/recipearchives.html#Dec2002 Just add a bit more tamari to the finished product for a saltier gravy.

Serves 12.

This recipe can easily be cut in half, but I made a lot to feed me and several friends for a couple days. This is the closest I've gotten to real egg foo yung and it is superb! It's a bit labor-intensive, but it's worth it.
Tags: ethnic food-chinese, tofu.
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