Tofu Yung

AuthorVeggie Fest TeamRating

Tofuyung-1

CategoryCuisineDiets, Yield1 Serving

An outstanding sauce tops these delicate tofu and bean sprout patties.

Ingredients

 2 tablespoons peanut oil
 1 ½ cups sliced fresh mushrooms
 4 scallions, sliced
 ½ teaspoon grated fresh ginger
 1 garlic clove, crushed
 2 ½ cups mung bean sprouts
 ¼ pound firm tofu, mashed
 ¾ cup unbleached white flour
 2 teaspoons baking powder
Batter:
 1 ¾ pounds firm tofu
 2 tablespoons tamari
 1 garlic clove, crushed
 ¼ teaspoon grated fresh ginger
 1 teaspoon ground turmeric
 ½ teaspoon salt or to taste
 pepper to taste
Sauce:
 1 cup vegetable broth or water
 1 tablespoon tamari
 1 teaspoon grated fresh ginger
 ¼ teaspoon garlic powder
 1 ½ cups coarsely chopped fresh mushrooms
 1 tablespoon cornstarch or arrowroot powder
  cup cold water

Instructions

1

Heat peanut oil in a large skillet. Add mushrooms and scallions and sauté for 2 to 3 minutes. Add ginger, garlic and sprouts. Stir-fry for 2 minutes. Remove to a large bowl.

2

Add ¼ pound mashed tofu to bowl. Stir flour and baking powder together and sprinkle into bowl. Toss until all ingredients are well coated. Set aside.

Batter
3

Blend all batter ingredients together until smooth, preferably using a food processor.

4

Add batter to flour-coated vegetables and mix well.

5

Spoon mixture onto well-oiled baking sheets, forming 10 patties about 4-inches wide and ½-inch thick.

Sauce
6

Bake at 350ᵒ F. for 20 minutes. Remove from oven, flip with a spatula, and bake for 10 more minutes. Combine first 5 ingredients in a saucepan and bring to a boil. Reduce heat to low. Stir cornstarch and cold water together in a small bowl. Add to saucepan and bring to a low boil. Reduce heat and simmer, stirring constantly, until thickened.

7

Arrange patties on a serving platter and cover with heated sauce.

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Ingredients

 2 tablespoons peanut oil
 1 ½ cups sliced fresh mushrooms
 4 scallions, sliced
 ½ teaspoon grated fresh ginger
 1 garlic clove, crushed
 2 ½ cups mung bean sprouts
 ¼ pound firm tofu, mashed
 ¾ cup unbleached white flour
 2 teaspoons baking powder
Batter:
 1 ¾ pounds firm tofu
 2 tablespoons tamari
 1 garlic clove, crushed
 ¼ teaspoon grated fresh ginger
 1 teaspoon ground turmeric
 ½ teaspoon salt or to taste
 pepper to taste
Sauce:
 1 cup vegetable broth or water
 1 tablespoon tamari
 1 teaspoon grated fresh ginger
 ¼ teaspoon garlic powder
 1 ½ cups coarsely chopped fresh mushrooms
 1 tablespoon cornstarch or arrowroot powder
  cup cold water

Directions

1

Heat peanut oil in a large skillet. Add mushrooms and scallions and sauté for 2 to 3 minutes. Add ginger, garlic and sprouts. Stir-fry for 2 minutes. Remove to a large bowl.

2

Add ¼ pound mashed tofu to bowl. Stir flour and baking powder together and sprinkle into bowl. Toss until all ingredients are well coated. Set aside.

Batter
3

Blend all batter ingredients together until smooth, preferably using a food processor.

4

Add batter to flour-coated vegetables and mix well.

5

Spoon mixture onto well-oiled baking sheets, forming 10 patties about 4-inches wide and ½-inch thick.

Sauce
6

Bake at 350ᵒ F. for 20 minutes. Remove from oven, flip with a spatula, and bake for 10 more minutes. Combine first 5 ingredients in a saucepan and bring to a boil. Reduce heat to low. Stir cornstarch and cold water together in a small bowl. Add to saucepan and bring to a low boil. Reduce heat and simmer, stirring constantly, until thickened.

7

Arrange patties on a serving platter and cover with heated sauce.

Tofu Yung