TOFU "EGG" FOO YUNG
I love egg foo yung, but wanted to veganize it. This looks like just the thing! Baked instead of pan-fried, it's so much better and flavorful than the eggy version. It's good with or without the gravy. Black salt has a slightly sulfur taste like hard boiled eggs. You can leave it out if you wish. From chowvegan.
Provided by Sharon123
Categories Soy/Tofu
Time 1h
Yield 8-10 patties
Number Of Ingredients 15
Steps:
- Drain and rinse the tofu, wrap in paper towels and place a heavy weight on top. Press for about an hour. While the tofu is pressing, chop the vegetables.
- Heat a wok to hot. When hot, add the oil and swirl to coat the wok. Add the celery and leeks, sauté for a few minutes, add the mushrooms and water chestnuts and cook for another minute or so. Place in a bowl and set aside.
- Preheat the oven to 400 degrees.
- Crumble the tofu, add the rest of the ingredients and blend well together. Scoop out a 1/4 cup of the mixture and shape into a patty on a oiled baking sheet. Brush the top of each patty with oil, flip over and brush the other side. Bake for 15 minutes, gently flip over and bake another 15 minutes.
- To make the gravy, heat the broth with the soy sauce and sugar. Combine the cornstarch with a little bit of cold water and mix until smooth. When the broth comes to a boil, slowly add the cornstarch mixture and stir to desired thickness.
- Top the foo yung with gravy and garnish with the green onions, serve immediately.
Nutrition Facts : Calories 103.8, Fat 2.8, SaturatedFat 0.5, Sodium 461.6, Carbohydrate 15.1, Fiber 1.7, Sugar 2.6, Protein 6
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Zion Christopher
[email protected]This recipe is a bit too complicated for me. I'm going to look for a simpler one.
Namagembe Shamirah
[email protected]I'm not a fan of tofu, but I'm willing to try this recipe. It looks interesting.
Mahdi Mohammadi
[email protected]I'm going to try this recipe tonight. It looks delicious!
Shafiq Meo
[email protected]This recipe is a great way to use up leftover tofu. It's also a healthy and delicious meal.
KateLynn Chaplin
[email protected]I made this recipe for my family and they loved it! Even my kids, who are picky eaters, ate it all up.
Marc Clark
[email protected]I'm allergic to eggs, so I made this recipe with egg replacer. It turned out great! The tofu was crispy and the sauce was flavorful.
Kevin Hammes
[email protected]This recipe was a disaster. The tofu was dry and the sauce was bland. I would not recommend this recipe to anyone.
Nansubuga Harriet
[email protected]I'm not sure what I did wrong, but my tofu egg foo yung turned out mushy. I think I might have overcooked the tofu.
Rupok Roy
[email protected]This is my favorite tofu egg foo yung recipe. It's easy to make and always turns out delicious.
Minki Emmah
[email protected]I love this recipe! The tofu is so crispy and the sauce is so flavorful. I've made it several times and it's always a hit.
Sydney Risler
[email protected]This recipe was easy to follow and the end result was delicious. The tofu was crispy and the sauce was flavorful. I would definitely recommend this recipe to others.
Rana Daniyal
[email protected]I'm not a big fan of tofu, but this dish was surprisingly good. The tofu was well-seasoned and had a nice texture. The sauce was also very flavorful. I would definitely make this again.
Vaughn Gragg
[email protected]This tofu egg foo yung recipe was a hit with my family! The tofu was perfectly crispy on the outside and tender on the inside, and the sauce was flavorful and delicious. I will definitely be making this again.