Vegetarian Tofu Foo Yung

Experience the delightful flavors of this plant-based twist on the classic Egg Foo Yung dish. Tender shiitake mushrooms, crunchy water chestnuts, and savory tofu come together in a protein-packed patty, baked to perfection and topped with a savory gravy. A delightful dish that is both nutritious and satisfying.

Ingredients

Ingredients
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, crumbled
1	tablespoon soy sauce
1	teaspoon black salt (also known as Sanchal or kala namak, or use mineral salt)
1	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

Instructions

• Cooking Instructions

  1. Drain and rinse the tofu, wrap in paper towels and place a heavy weight on top to press for about an hour. Meanwhile, prepare and chop the vegetables.
  2. Heat a wok over high heat. Add oil and swirl to coat the wok. Sauté celery and leeks for a few minutes, then add mushrooms and water chestnuts. Cook for another minute before transferring to a bowl and setting aside.
  3. Preheat the oven to 400°F (200°C).
  4. Crumble the pressed tofu, combine with remaining ingredients, and mix thoroughly. Shape 1/4 cup of the mixture into a patty on an oiled baking sheet. Brush the top of each patty with oil, flip, and brush the other side. Bake for 15 minutes, then carefully flip and bake for an additional 15 minutes.
  5. For the gravy, heat vegetable broth with soy sauce and sugar. In a separate bowl, blend cornstarch with a little cold water until smooth. Once the broth boils, slowly add the cornstarch mixture and stir until desired thickness is reached.
  6. Serve the tofu foo yung topped with gravy, garnished with chopped green onions. Enjoy immediately.

Jul 25, 2024