| 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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