To-Fu Yung

by Robin on November 29, 2013

in 30 Days of Vegan Cooking,Recipes,Vegan Planet

 

Tofu Yung _7655 1b

If you’re in the mood for something completely different after yesterday’s Thanksgiving feast, how about some To-fu Yung?  It’s delicious and easy to make.  The recipe is from the Revised Edition of Vegan Planet.  It’s also the second to the last recipe in my 30 Days of Vegan Cooking feature to celebrate World Vegan Month.

To-Fu Yung

from Vegan Planet by Robin Robertson

Serves 4 to 6

Chinese and other Asian restaurants will often substitute tofu for meat or leave the egg out of some dishes when asked. But in dishes where eggs dominate, such as egg foo yung, it may be easier to make this vegan version at home.

Ingredients:

 BROWN SAUCE

1 cup vegetable broth

1 tablespoon low-sodium tamari

1 tablespoon dry sherry or rice vinegar

1 teaspoon grated fresh ginger

1/2 teaspoon natural sugar

1 tablespoon cornstarch dissolved in 2 tablespoons cold water

2 teaspoons toasted sesame oil

 

TO- FU YUNG

1 (12- to 16-ounce) package extra-firm tofu, drained

1/3 cup unbleached all-purpose flour

3 tablespoons nutritional yeast

2 tablespoons low-sodium tamari

1 teaspoon baking powder

1 tablespoon neutral vegetable oil or 2 tablespoons water

1 celery rib, chopped

8 white mushrooms or stemmed shiitake mushrooms, chopped

4 ounces finely chopped bok choy or Napa cabbage

6 scallions, chopped

 

Directions:

 1. To make the brown sauce: In a small saucepan, combine the broth, tamari, sherry, ginger, and sugar and bring to a boil. Reduce the heat to medium-high and add the cornstarch mixture, stirring until it thickens. Stir in the sesame oil. Keep warm.

 

2. To make the to-fu yung: Preheat the oven to 400°F. Generously oil two baking sheets and set aside. In a high-speed blender or food processor, combine the tofu, flour, nutritional yeast, tamari, and baking powder until well blended. Set aside.

 

3. Heat the oil or water in a large skillet over medium-high heat. Add the celery, mushrooms, bok choy, and 4 tablespoons of the scallions and stir-fry until tender, 3 to 5 minutes. Remove from the heat. Combine the tofu mixture with the vegetable mixture and stir to mix well.

 

4. Scoop 1/4 cup of the mixture onto a prepared baking sheet to make a round pancake. Repeat with the remaining batter, arranging the pancakes on the baking sheets so they do not touch. Bake for 15 minutes, then gently flip them and bake for another 10 minutes or until browned.

 

5. Top with the sauce and garnish with the remaining 2 tablespoons scallions. Serve immediately.

 

 

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