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To-Fu Yung


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.



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



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



 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.



{ 11 comments… add one }

  • Mary November 29, 2013, 6:51 pm

    This looks really good Robin,I will make soon, thanks for sharing! I have thanksgiving leftovers for two more days. I made your stuffed roast, from 1000 vegan recipes , but instead of the stuffing I added raw onions and celery and it turned out really good, everybody lived it!

    • Robin November 30, 2013, 7:58 am

      Thanks, Mary. I know what you mean about Thanksgiving leftovers — same here! 🙂

  • Michelle November 29, 2013, 8:27 pm

    How much flour do we use? And to make this dish GF, soy free and corn free (which I have to do, personally). I will use GF Flour, arrowroot in place of cornstarch, coconut amino’s in place of tamari and thinly sliced quinoa-based polenta slices in place of tofu. Do you think these subs will work?

    • Robin November 30, 2013, 8:00 am

      Hi Michelle, The subs you describe sound great! The amount of flour is 1/3 cup. I hope you enjoy!

  • Kristen Kelley@the vegan weirdos next door November 30, 2013, 11:34 am

    I didn’t realize how much I missed Fu Young until now. I can’t wait to try this recipe!!

    • Robin November 30, 2013, 12:18 pm

      I hope you love it Kristen!

  • Amy December 1, 2013, 2:27 pm

    Made this for lunch today! It’s really good. I didn’t tell my husband what it was…he commented tho that it reminded him of egg foo yong;) I used GF all purpose flour and added some water to the tofu mixture (it was dry from tofu press) and more tamari and some onion powder to the sauce. Wonderful!

    • Robin December 1, 2013, 3:35 pm

      I’m glad you enjoyed it Amy (and your husband too!) 🙂 I never liked the real egg fu yung, but I LOVE this version!

  • Corrin Radd December 9, 2013, 6:13 pm

    Made these today. My toddler loved them (which made me really love them).

  • Gwen March 19, 2014, 10:27 am

    This recipe rocks! This is the second time I have made this for breakfast. I am not a fan of sweet breakfasts so this does the trick for me. Next time I’m doubling the recipe!

    Your 2003 VP was the first vegan cookbook I purchased and I just upgraded to the new one. Also sent a copy to my BFF with MS. Her and hubby went completely vegan after finding out the benefits when she was diagnosed. That’s quite the challenge for anyone to switch overnight. Vegan Planet has so much info in it, it is a must have for every vegan.

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