Best 2 Tofu Foo Yung Recipes

Tofu foo yung is a classic Chinese dish that is made with tofu, eggs, and vegetables. It is a hearty and flavorful dish that can be served as an appetizer or main course. This article provides two delicious recipes for tofu foo yung: a traditional recipe and a vegetarian recipe.

The traditional recipe uses pork and shrimp, while the vegetarian recipe uses tofu and vegetables. Both recipes are easy to follow and can be made in under 30 minutes. The tofu foo yung is cooked in a hot skillet until it is golden brown and crispy. It is then served with a variety of dipping sauces, such as soy sauce, vinegar, or chili sauce.

This article also includes a recipe for a dipping sauce that is perfect for tofu foo yung. The sauce is made with soy sauce, vinegar, sugar, and sesame oil. It is a delicious and easy way to add extra flavor to your tofu foo yung.

Check out the recipes below so you can choose the best recipe for yourself!

TOFU "EGG" FOO YUNG

Tofu

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

Ingredients

6 fresh shiitake mushrooms, chopped
2 celery ribs, chopped
1 medium leek, white and some green part, chopped
3 ounces water chestnuts
1 teaspoon oil
1 (14 ounce) package extra firm tofu
1 tablespoon soy sauce
1/2 teaspoon black salt (also known as Sanchal or kala namak, or use mineral salt)
1/2 cup flour
1 teaspoon baking powder
1 stalk green onion, chopped, for garnish
1 cup vegetable broth
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon cornstarch

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

TOFU FOO YUNG

Tofu Foo Yung image

You can enjoy Asian food without all the salt if you make it yourself. And if you don't eat eggs this one is for you.

Provided by Jo Zimny

Time 1h30m

Number Of Ingredients 17

Ingredients

2 Tbsp oil
1 c snow peas cut into 1 inch pieces
1 c fresh mushrooms sliced
8 spring onions chopped thin
1 can(s) water chestnuts 8 oz can
2 c bean sprouts
1 3/4 lb tofu, firm
1/2 c tofu, mashed
2 Tbsp soy sauce
3/4 c white spelt flour
3 Tbsp nutritional yeast (optional)
2 tsp baking powder
for the gravy:
4 Tbsp soy sauce
2 Tbsp arrowroot
1/2 c mushrooms
2 c cold water

Steps:

1. In a skillet or Wok, saute the peas, mushrooms, spring onion and water chestnuts until tender-crisp.
2. When done, mix in the bean sprouts and remove from the heat and set aside.
3. Preheat your oven to 325'F.
4. Blend the 1 3/4 lb. of tofu and soy sauce until creamy.
5. Pour this into a bowl and mix in the 1/2 cup mashed tofu, flour, yeast if using and the baking powder.
6. Mix the veggies and tofu mixture together well. On an oiled cookie sheet, make 6-8 patties, about 5" around and 1/2 inch thick. Bake for 30 minutes, then flip over and bake another 15 minutes.
7. For The Gravy:
8. Mix the cold water, soy sauce, and cornstarch together. Heat slowly on low, add the mushrooms pieces and continue to heat until thickened. This gravy is delicious.
9. Pour over your tofu foo yung patties and enjoy.

Tips:

Prep ahead: Chop your vegetables and marinate your tofu ahead of time to save time during cooking.
Use a large skillet or wok: This will help the foo yung cook evenly and prevent it from sticking.
Don't overcrowd the pan: Cook the foo yung in batches if necessary to prevent it from steaming instead of frying.
Cook over medium heat: This will help the foo yung cook through without burning.
Serve with your favorite dipping sauce: Soy sauce, sweet and sour sauce, or duck sauce are all great options.

Conclusion:

Tofu foo yung is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its crispy exterior and fluffy interior, this dish is sure to please everyone at the table. So next time you're looking for a new way to enjoy tofu, give this recipe a try!