| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Main dish, Oriental |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Snow peas — cut in 1" |
|
|
Pieces |
| 1 |
c |
Mushrooms, fresh — sliced |
| 8 |
|
Green onions — cut in 1 |
|
|
Pieces |
| 1 |
cn |
Water chestnuts — sliced |
|
|
(8 |
|
|
Oz) |
| 2 |
c |
Bean sprouts — fresh |
| 2 |
lb |
Tofu — firm |
| 2 |
tb |
Soy sauce |
| 3/4 |
c |
Flour, white — unbleached |
| 3 |
tb |
Nutritional yeast |
|
|
(optional) |
| 2 |
ts |
Baking powder |
| 3 |
tb |
Vegetable oil |
|
|
MUSHROOM GRAVY—– |
| 2 |
c |
;water — cold |
| 4 |
tb |
Soy sauce |
| 2 |
tb |
Cornstarch |
| 1/2 |
c |
Mushrooms, fresh — diced |
|
|
Small |
INSTRUCTIONS
1/2 "
Heat two T of oil in a skillet or wok. Saute the snow peas, mushrooms,
onions and water chestnuts over lowheatfor about 5 minutes.
When vegetables are tender-crisp, mix in the fresh bean sprouts. Remove
from heat and set aside.
Preheat oven to 325 degrees.
Blend 1 3/4 lbs. tofu with the soy sauce until smooth and creamy.
Pour the tofu/soy sauce mixture into a bowl andmix in 1/4 cup mashed tofu
with the flour, nutritional yeast and baking powder..
Mix vegetables and tofu mixture together well.
On an oiled cookie sheet, make six to eight 5" rounds, about 1/2" thick,
using about 1/2 cup of the mixture for each round.Leave about 1" space
between each.
Bake for 30 minutes, flip over and bake 15 minutes more.
To make gravy:
Mix all ingredients together in a small saucepan.
Cook under low heat, stirring constantly, until thickened.
Serve hot patties over rice or noodles with gravy.
Source: Vegetarian Gourmet, Summer 1992/MM by DEEANNE
Recipe By :
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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