Best Tofu Foo Yung Recipes

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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

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

VEGAN EGG FOO YUNG (TOFU YUNG)



Vegan Egg Foo Yung (Tofu Yung) image

After making the Chicago Diner's recipe for Tofu Loaf ( http://www.recipezaar.com/244215 ), I realized that the consistency was similar to that of Egg Foo Yung. So I experimented and came up with this. Use whatever vegetables and seasoning you like, or even some vegan immitation seafood! There was a comment about it tasting "cheesey"...I realized I put in the wrong measurement for the toasted sesame oil and that could give it a cheesey taste. It it corrected now, my apologies. This gravy recipe works very well, just add some more tamari to the finished gravy: http://www.recipezaar.com/244337

Provided by tendollarwine

Categories     Soy/Tofu

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb firm tofu, drained
3 tablespoons canola oil
1 tablespoon tamari
1 teaspoon toasted sesame oil
1 celery rib, halved lengthwise and chopped
1 cup water chestnut
3 green onions, finely chopped
2 cups bean sprouts
2 cups sliced mushrooms, minced (or pulsed in a food processor)
2 garlic cloves, minced
6 cups cooked brown rice

Steps:

  • Heat 1 tbsp of the canola oil in a wok or large pan over medium heat. Sauté the garlic, celery, mushrooms, onions, and water chestnuts until the onions begin to soften. Add the bean sprouts last and stir constantly for 2 minutes then remove from heat.
  • Preheat the oven to 375°F.
  • Put the tofu, 2 tbsp of canola oil, sesame oil and tamari in a food processor and blend until smooth. Scrape the mixture into a bowl and fold in the vegetables.
  • Grease a baking sheet with more canola oil or oil spray and drop large spoonfuls of the tofu mixture onto the pan, as big or small as you want.
  • Bake in the oven for at least 25 minutes, or until the tofu browns. While the tofu is cooking, make the gravy and rice. Remove and let the tofu yung rest for 5 minutes before serving over rice with brown gravy.

Nutrition Facts : Calories 382.1, Fat 12.7, SaturatedFat 1.6, Sodium 191.4, Carbohydrate 56.1, Fiber 6, Sugar 3.6, Protein 13.3

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

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.

TOFU FOO YUNG



Tofu Foo Yung image

I found this recipe in Tofu Cookery by Louise Hagler. If all the recipes are as good as this one, I can't wait to try them all. I changed a few ingredients and added the nutritional yeast because I like the taste of it.

Provided by Chef Joey Z.

Categories     Soy/Tofu

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 tablespoons oil
1 cup snow peas (cut into 1-inch pieces)
1 cup mushroom (fresh and sliced)
8 spring onions (aka green onions)
1 (8 ounce) can water chestnuts
2 cups bean sprouts (fresh)
1 3/4 lbs tofu, plus
1/2 cup mashed tofu
2 tablespoons soy sauce
3/4 cup unbleached white flour
3 tablespoons nutritional yeast (optional)
2 teaspoons baking powder
2 cups cold water
4 tablespoons soy sauce
2 tablespoons cornstarch
1/2 cup fresh mushrooms (diced small)

Steps:

  • In a skillet or Wok, saute the peas, mushrooms, spring onion and water chestnuts until tender-crisp.
  • When done, mix in the bean sprouts and remove from the heat and set aside.
  • Preheat your oven to 325'F.
  • Blend the 1 3/4 lb. of tofu and soy sauce until creamy.
  • Pour this into a bowl and mix in the 1/2 cup mashed tofu, flour, yeast if using and the baking powder.
  • 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 mintues.
  • FOR THE GRAVY:.
  • 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.
  • Pour over your tofu foo yung patties and enjoy.

Nutrition Facts : Calories 278.3, Fat 10.7, SaturatedFat 1.5, Sodium 1153.2, Carbohydrate 32.9, Fiber 3.8, Sugar 6.1, Protein 16.7

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